Across
- 2. a yellowish discoloration of the skin and eyes
- 6. Action when a critical control limit is not met
- 12. preservatives
- 14. Contact when a food allergen comes into contact with another food
- 19. low temperature heat treatment of food that destroys pathogens
- 20. recooking previously cooked and cooled food
- 22. microorganisms dependent on a living host
- 23. poisons that can be produced by pathogens either in food or the body
- 24. helps prevent the growth of bacteria
- 26. by Date the date recommended for product use to ensure peak quality
- 27. Data Sheet safety and first aid information
Down
- 1. biological, chemical or physical contaminant
- 3. Zone between 41 degrees F and 135 degrees F
- 4. Contamination the contaminating of food by chemical substances
- 5. Establishment operation at the retail or food service level
- 7. to ensure that monitoring and other functions of HACCP are being implemented
- 8. a form of life that can be seen with a microscope
- 9. Contamination microorganisms transferred to food by people
- 10. First in, First out
- 11. limit the activities of a food employee
- 13. Measuring Device thermometer, thermocouple, thermistor
- 15. microorganism that causes disease in humans
- 16. the use of chemicals to remove bacteria
- 17. Hygiene individual cleanliness and habits
- 18. Tom Food, Acidity, Temperature, Time Oxygen and Moisture
- 21. Source acceptable supplier
- 25. Food An animal food that is raw or heat-treated
- 28. Gap space between a water outlet and highest level of water