Across
- 8. / Reducing pathogens on a surface to safe levels.
- 13. and thermistors / Common in restaurant and foodservice operations. They measure temperatures through a metal probe and display them digitally.
- 14. time / The specific period of time during which objects being sanitized must be immersed in a solution. The contact time depends on the type of sanitizer being used.
- 16. / The leading cause of foodborne illness. Viruses can survive refrigerator and freezer temperatures.
- 20. / Occurs when harmful things are present in food, making it unsafe to eat.
- 22. danger zone / The temperature range between 41°F and 135°F. Pathogens grow well in food that has a temperature in this range.
- 23. abused / Food that is cooked to the wrong internal temperature, held at the wrong temperature, or cooled and reheated improperly.
- 26. of food / The path that food takes in an operation. It begins when you buy food and ends when you serve it.
- 27. outbreak / When two or more people get the same illness after eating the same food items.
- 28. / A person, animal, or plant on which another organism, such as a parasite, lives and feeds.
- 33. / The transfer of allergens from food containing an allergen to the food served to a customer.
- 35. thermometers / These thermometers, which meas its temperature, so there is less chance for cross-contamination and damage to food.
- 36. safety management system / A group of procedures and practices that work together to prevent foodborne illness.
Down
- 1. / The microorganisms that cause illness.
- 2. / Cause many foodborne illnesses. Some bacteria, as they grow and die, create toxins (poisons) in food. Cooking may not destroy these toxins, and people who eat them can become sick.
- 3. populations / Certain groups of people who have a higher risk of getting a foodborne illness than others.
- 4. food / Food that can be eaten without further preparation, washing, or cooking.
- 5. control operator (PCO) / Experts at applying, storing, and disposing of pesticides who have access to the most current and safe methods for eliminating pests. They are trained to determine the best methods for eliminating specific pests and are knowledgeable about local regulations.
- 6. stemmed thermometer / Can check temperatures from 0°F to 220°F. This makes it useful for checking both hot and cold types of food.
- 7. / The most important part of personal hygiene.
- 9. /The spread of pathogens from one surface or food to another.
- 10. / Grows under almost any condition, but especially in acidic food with little moisture. It often spoil food and sometimes produce toxins that can make people sick. Refrigerator and freezer temperatures may slow the growth of molds, but cold doesn't kill them.
- 11. / Can spoil food quickly. The signs of spoilage include the smell or taste of alcohol, white or pink discoloration, slime, and bubbles.
- 12. system / The body's defense against illness.ure the temperatures of food and equipment surfaces, do not need to touch a surface to check
- 15. / Regular adjustments to tools to keep them accurate.
- 17. / A formal review or examination conducted to see whether an operation is following food safety laws.
- 18. cleaning schedule / A schedule that contains what should be cleaned, who should clean it, when it should be cleaned, and how it should be cleaned.
- 19. hygiene policies / These policies must address personal cleanliness, clothing, hand care, and health in order to prevent foodhandlers from contaminating food.
- 21. first-out (FIFO) method / Rotation of food in storage to use the oldest inventory first. Many operations use the FIFO method to rotate refrigerated, frozen, and dry food during storage.
- 24. / Parasites are organisms that live on or in another organism (the host). The parasite receives nutrients from the host.
- 25. food / Food that is most vulnerable for pathogen growth is also referred to as food that needs time and temperature control for safety (TCS).
- 28. Analysis Critical Control Point (HACCP) / A type of food safety management system. HACCP identifies major hazards at specific points within a food's flow through the operation.
- 29. pest management program (IPM) / A system that will prevent, control, or eliminate pest infestations in an operation.
- 30. TOM / A way to remember the six conditions pathogens need to grow / food, acidity, temperature, time, oxygen, and moisture.
- 31. / Can cause illness, but most commonly, they are responsible for spoiling food. Fungi are found in air, soil, plants, water, and some food. Mold and yeast are two examples of fungi.
- 32. illness / A disease transmitted to people by food.
- 34. limit / A requirement, such as a temperature requirement, that must be met to prevent, eliminate, or reduce a hazard.