Across
- 4. Foodborne illness caused by bacteria found in undercooked meats, unpasteurized dairy and untreated water.
- 7. is the presence of substances in food that can be harmful to humans
- 8. anything that could cause harm to consumers. There are three general categories: physical, chemical, and biological
- 9. symptoms dictate that food handler can’t work with or around food
- 12. heat or chemical that destroys pathogenic microorganisms to safe levels
- 13. Foodborne illness caused by bacteria found in undercooked poultry, meats, and eggs.
- 16. microorganisms that cause disease
- 18. symptoms have cleared so the food handler is approved to work
- 19. period of time sanitizer must be in contact with a surface to work properly
- 20. public health levels
- 21. bacterial growth and/or toxin formation
- 23. when an allergen is unintentionally transferred from a food containing an allergen to
Down
- 1. any surface touched by clean or dirty hands
- 2. raw to cooked or ready-to-eat food
- 3. a surface of equipment or a utensil with which food normally comes into
- 5. a food that requires strict control of time and temperature to
- 6. or from which food may drain, drip or splash
- 10. Foodborne illness caused by bacteria found in raw or undercooked ground beef.
- 11. reduces the number of disease-causing microorganisms on equipment and utensils to
- 14. when food is left in the temperature danger zone for an extended period of time or does not reach its safe internal temperature Temperature-Danger-Zone the range that is above 41°F and below 135°F where bacteria grows the fastest
- 15. is the transfer of a harmful substance from one food item to another, usually
- 17. that does not contain the allergen
- 22. food handler symptoms or diagnosis dictate that food handler can’t work in food establishment