Across
- 3. High Risk Population including Cancer, AIDS, Organ Transplant, and on certain medications
- 6. Last step to clean and sanitize food contact surfaces
- 8. First step to clean and sanitize food contact surfaces
- 10. Food Acidity Time Temp Oxygen Moisture
- 11. Food requiring Time and Temp to maintain safe
- 12. Viruses, Parasites, Fungi, Bacteria
- 13. The 3 categories include Biological, Chemical and Physical
- 14. Food that can be eaten without further preparation, washing, or cooking.
- 15. 41 degrees to 135 degrees
- 16. A challenge to food safety
- 22. Second step to clean and sanitize food contact surfaces
- 23. Pathogens transferring from one surface or food to another
Down
- 1. Cleaners Sanitizers, Polishes
- 2. When 2 or more people have similar symptoms after eating the same thing
- 4. High Risk Population who is high risk temporarily
- 5. High Risk Population not yet built immune system
- 7. Third step to clean and sanitize food contact surfaces
- 9. A disease transmitted to people by food
- 16. Glass, Dirt, Bones, Staples
- 17. High Risk Population with age where changes occur
- 18. A challenge to food safety
- 19. First in first out
- 20. May experience Lost work, Medical Cost, Long-Term Disability, and/or Death
- 21. A challenge to food safety