Vocabulary 2.02
Across
- 1. the range that is above 41°F and below 135°F where bacteria grows the fastest
- 5. microorganisms that cause disease
- 6. a food that has undergone temperature treatments, processing and/or packaging by a government-inspected facility
- 10. is the presence of substances in food that can be harmful to humans
- 12. symptoms dictate that food handler can’t work with or around food establishment
- 15. or cooking, immediately before they are eaten
- 16. when an allergen is unintentionally transferred from a food containing an allergen to a food that does not contain the allergen
- 19. symptoms or diagnosis dictate that food handler can’t work in food
- 21. when food is left in the temperature danger zone for an extended period of time or does not reach its safe internal temperature
- 22. inability to digest chemicals in food that leads to uncomfortable
Down
- 1. a food that requires strict control of time and temperature to limit bacterial growth and/or toxin formation
- 2. heat or chemical that destroys pathogenic microorganisms to safe levels
- 3. any surface touched by clean or dirty hands
- 4. to acceptable public health levels
- 7. reduces the number of disease-causing microorganisms on equipment and
- 8. period of time sanitizer must be in contact with a surface to work properly
- 9. anything that could cause harm to consumers. There are three general categories:physical, chemical and biological
- 10. an instance of a person becoming ill from food; suspected or confirmed
- 11. surface – a surface of equipment or a utensil with which food normally comes into contact or from which food may drain, drip or splash
- 13. symptoms have cleared so food handler is approved to work
- 14. temperature in the last place of the food to be heated
- 17. foods that can be consumed without preparation or treatment, such as
- 18. is the transfer of a harmful substance from one food item to another, usually from raw to cooked or ready-to-eat food
- 20. an abnormal immune response to proteins in food