Across
- 2. Microorganisms that do not need a host that can infect food
- 3. pest management of all kinds
- 7. when the kitchen is an absolute mess and extremely hazardous
- 9. what a virus needs to spread
- 11. bacteria, viruses and other harmfull microorganisms
- 15. the amount of time two foods are in contact with each other
- 17. the flow of food throughout the kitchen
- 20. system used to keep food safe
- 23. schedule that shows who and when is cleaning what and where
- 24. illness spread from food
- 26. an acronym used to remember the six best conditions for food borne diseases to accumulate
- 27. foods that need certain temperatures to stay fresh
- 28. using chemicals or water at least 171 degree to rid anything of bacteria
- 29. what protects the body from pathogens
- 30. thermometer using infrared technology
- 31. organisms that have invaded the food
- 32. food thats been set out for too long or kept at the wrong temperature
- 33. the point at which the food is at a critical state
- 35. groups of people prone to food borne illnesses
Down
- 1. person who controls how to rid the kitchen of pests
- 4. areas where threats can be controlled or maintained to a safer standard
- 5. washing your hands
- 6. somebody coming in to make sure the kitchen is all in check
- 8. an illness spreading rapidly from food
- 10. The process of making sure all equipment is in working order and running smoothly
- 12. a thermometer that uses a metal stem to measure heat in food
- 13. when bacteria or viruses have traveled onto the food
- 14. when things that shouldn't be on the food are on the food or whenever things such as raw meat are not taken care of properly and touch other food items
- 16. pathogens that need a host to survive
- 18. bacteria that have grown an contaminated food
- 19. a range of temperatures that are best for pathogen growth
- 21. rules to follow about personal hygeine
- 22. a bacterial fungi capable of turning sugar into alcohol
- 24. First In First Out
- 25. food thats been prepackaged
- 34. green black or white bacteria that you can find on spoiled food