Across
- 3. Acronym for the systematic food safety system that identifies and controls hazards.
- 4. Common chlorine-based chemical solution used to sanitize wiping cloths and surfaces.
- 9. Disposable single-use hand covers used when handling ready-to-eat foods.
- 10. Single-celled living micro-organisms responsible for most foodborne illness outbreaks.
- 13. Transfer of harmful bacteria from one surface, utensil, or raw food to another ready-to-eat item.
- 14. Process of reducing micro-organisms on clean surfaces to safe, healthy levels.
- 15. Kitchen tool inserted into the thickest part of food to check safe cooking temperatures.
Down
- 1. Any biological, chemical, or physical agent in food that can cause illness or injury.
- 2. Physical removal of visible food particles, dirt, and grease from surfaces (done before sanitizing).
- 5. Essential 20-second hygienic practice using warm water and soap before handling food.
- 6. Acronym for the inventory method that ensures older stock is used before newer items.
- 7. Insects or rodents like cockroaches and mice that contaminate food service environments.
- 8. Protective headwear worn by kitchen staff to prevent physical hair contamination.
- 11. General term for a disease-causing micro-organism such as bacteria or viruses.
- 12. Temperature range between 40°F and 140°F where bacteria rapidly multiply.