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