Across
- 2. greyish yellowish fungus that grows in jams and jellies
- 4. cleaning supplies is an example of what hazard?
- 6. ph is measured by
- 7. microorganism that can't live without a host
- 9. what is the first step when washing dishes
- 13. examination of restaurants to ensure food safety
- 15. what does the M in fattom stand for?
- 18. how many minutes does it take for bacteria to double?
- 19. is used to measure the temperature of food
- 23. what is the third step in handwashing
- 25. first in first out
- 26. how many hours you have to get temperature 70
- 28. Used to measure the surface temperature
- 31. how many days before you can throw out tags
- 33. boiling and freezing point
- 35. what is the fourth step in hand washing?
- 36. metal shavings is an example of what hazard?
- 38. hat percent of food allergens come from the big 8
- 40. how many hours you have to get temperature from 70 to 41
- 41. when two or more people get sick from eating the same thing at the same place
Down
- 1. yellowing of the eyes is?
- 3. is a symptom of a foodborne illness
- 5. chemical physical biological
- 8. take off before using the bathroom
- 10. use _____ after washing hands
- 11. has to be the brightest place
- 12. bacteria, mold, yeast, parasites are examples or what hazard?
- 14. microorganism that causes illness
- 16. what must be on a TCS label?
- 17. ________ is short for "ready to eat"
- 20. _____ is short for "temperature danger zone"
- 21. what does the "t" in ALERT stand for?
- 22. molds, yeast, mushrooms are examples of?
- 23. part of the big 8
- 24. the final step in hand washing
- 27. what does the O in fattom stand for?
- 29. is a symptom of a foodborne illness
- 30. food and drug administration
- 32. what is the number one cause of foodborne illness?
- 34. to not accept items being delivered is?
- 37. put on sanitizer ______ washing your hands
- 39. ______ is short for reduced oxygen package