Across
- 5. These thermometers measure the temperatures of food and equipment surfaces without actually touching it allowing less chances of cross contamination
- 7. points in a cleaning process when you can prevent, eliminate, or reduce a hazard
- 10. Food that can be eaten without further preparation
- 11. food most vulnerable to pathogens and needs time and temperature control for safety
- 13. Rotation of food in storage to use the oldest refrigerated, frozen, or dry food.
- 17. A formal examination done to see if an operation is following food safety laws.
- 20. Food that is cooked to the wrong internal temperature, held at the wrong temperature, or cooled and reheated improperly that it is unsafe to consume.
- 22. stands for pest control operator: they are trained people who rid of pests from establishments and make decisions on the best way to rid of the pests with pesticides.
- 23. Stands for integrated pest management program, which is a system that will prevent, control, or eliminate pest infestations in an operation.
- 24. A person, animal, or plant on which another organism, such as a parasite, lives and feeds.
- 25. These policies address personal cleanliness, clothing, hand care, and health in order to prevent food handlers from contaminating the food with pathogens.
- 26. The temperature range between 41ºF and 135ºF. Pathogens grow well in food that has a temperature in this range.
- 28. A requirement that must be met to prevent, eliminate, or reduce a hazard.
- 29. The leading cause of foodborne illness.
- 30. The six conditions pathogens need to grow: food, acidity, temperature, time, oxygen, and moisture.
- 32. The body's defense against illness.
- 33. organisms that live on or inside another organism and the parasite receives nutrients from the host
- 34. occurs when harmful things are in the food, becomes unsafe to consume
Down
- 1. can check temperatures from 0F to 220F
- 2. A disease transmitted to people by the means of food
- 3. adjustments to tools to keep them accurate
- 4. A schedule that contains what should be cleaned, who should clean it, when it should be cleaned, and how it should be cleaned.
- 6. molds grow under many conditions, but mostly in food like acidic food that contains little bit of moisture
- 7. The spread of pathogens from one surface or food to another.
- 8. can spoil food quickly, signs of spoiling include smell or taste of alcohol, pink discoloration, slime, and or bubbles
- 9. The path that food takes, it starts when you buy the food and ends when you serve it.
- 12. A group of procedures and practices made to prevent foodborne illness.
- 14. Certain groups of people who have a higher risk of getting a foodborne illness than others.
- 15. When two or more people get the same illness after eating the same food or dish.
- 16. stands for Hazard Analysis Critical Control Point which is a food safety management system made to identify hazards at specific points of the food making process.
- 18. can cause illness but usually the cause of food rotting or spoiling
- 19. the microorganisms that cause illnesses
- 21. the amount of time the object has to be sanitized
- 24. The most important part of personal hygiene.
- 27. cause many foodborne illnesses
- 31. removing or reducing pathogens to a safer level for preparation or placement of foods