Across
- 6. Food commonly linked to this bacteria is TCS food and food that comes in contact with contaminated water
- 10. Harmful microorganisms that make people sick when eaten
- 11. A disease transmitted to people through food
- 13. Food, Acidity, Temperature, Time, Oxygen,and Moisture are the six conditions bacteria need to grow
- 14. A formal examination to see if food operations is following food safety procedures
- 16. Carried by human beings that require a living host to grow and can be transferred through food
- 19. Must be cooked to an internal temperature of 165 degrees
- 20. Thermometer that measures surface temperature
- 23. Maximum acceptable receiving temperature for beef
- 24. Bacteria, fungi, parasites, and viruses are examples of:
- 28. Ready to eat food that needs no further preparation or cooking
- 29. Food commonly linked to this bacteria is ready-to-eat food and beverages
- 30. The transfer of harmful bacteria from one food to another
- 32. Must be cooked to an internal temperature of 155 degrees
- 33. Nails must be ___ and unpolished
- 36. Based on identifying hazards within a products flow through an operation
- 37. A protein in a food or ingredient some people are sensitive to or can have an allergic reaction
- 38. Physical link between safe water and dirty from drains or sewers
Down
- 1. When an allergen is transferred from one food to another
- 2. The path that food follows from receiving through serving
- 3. Grows best between 70 degrees to 125 degrees
- 4. Temperature range (41 degrees to 135 degrees) where food becomes unsafe
- 5. To get an accurate reading stick thermometer in the ____ part
- 7. Requires a host live and reproduce
- 8. Causes spoilage in refrigerated foods such as jams
- 9. Chlorine sanitizer contact time is ___ seconds
- 12. Used to monitor both time and temperature
- 15. Cleaners, polishes, and sanitizers are examples of:
- 17. Food must be ____ inches off the floor
- 18. Iodine sanitizer contact time is ___ seconds
- 21. Cool food from 70 degrees to 41 degrees in ___ hours
- 22. Serving utensils in food should be stored with the handle ____ the rim of the container
- 23. Gloves must be changed every ___ hours
- 25. Highest temperature for eggs to be received
- 26. Metal shavings, staples, bandages, dirt, and natural objects like fish bones are examples of:
- 27. First in, First out (the rotation of food in storage)
- 31. Should be used after washing hands for extra protection
- 34. Cool food from 135 degrees to 70 degrees in ___ hours
- 35. There are 3 types of hazards biological, physical, and ___
- 39. Time and temperature control for safety