2.02 Vocabulary

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