Across
- 3. he comparison of measurement values delivered by a device under test with those of a calibration standard of known accuracy.
- 5. careful examination or scrutiny.
- 7. any member of the group of eukaryotic organisms that includes microorganisms such as yeasts and molds, as well as the more familiar mushrooms.
- 9. a systematic approach to controlling food safety hazards within a food business in order to ensure that food is safe to eat.
- 10. a fungus that grows in the form of multicellular filaments called hyphae.
- 11. an infection or irritation of the gastrointestinal (GI) tract caused by food or beverages that contain harmful bacteria, parasites, viruses, or chemicals.
- 16. a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.
- 19. deodorant / antiperspirant to minimize body odours.
- 20. assets produced or acquired first are sold, used, or disposed of first.
- 25. the point where the failure of Standard Operation Procedure could cause harm to customers and to the business, or even loss of the business itself.
- 26. a mnemonic device used in the food service industry to describe the six favorable conditions required for the growth of foodborne pathogens. It is an acronym for food, acidity, time, temperature, oxygen and moisture.
- 30. a process you can use to solve pest problems while minimizing risks to people and the environment.
- 31. includes cleaning of equipment, tools, containers, structures, and grounds, and identifies the area or equipment to be cleaned, the time period between each cleaning, and the person(s) responsible for the cleaning.
- 32. hands after eating, or using the restrooms.
- 33. A maximum and/or minimum value to which a. biological, chemical or physical parameter must be controlled at a. CCP to prevent, eliminate or reduce to an acceptable level the. occurrence of a food-safety hazard.
- 34. the time that the disinfectant needs to stay wet on a surface in order to ensure efficacy.
- 35. Segments of the population at high risk of experiencing foodborne illness are the elderly, infants, young children, pregnant women, and those who are immune-comprised, such as patients undergoing chemotherapy and organ transplants.
- 37. measures temperature through a metal stem with a sensor in the lower end.
- 39. Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes.
- 40. the fact that at a certain point, bacteria will start to grow in cooked foods such as meats, fish, pork, and poultry that have been left out at room temperatures.
- 41. an infective agent that typically consists of a nucleic acid molecule in a protein coat, is too small to be seen by light microscopy, and is able to multiply only within the living cells of a host.
Down
- 1. the action or state of making or being made impure by polluting or poisoning.
- 2. an organism that lives on or in a host organism and gets its food from or at the expense of its host.
- 4. food that requires time and temperature control for safety.
- 6. hygiene (brushing of teeth) required.
- 8. keeps a record of every germ (microbe) it has ever defeated so it can recognise and destroy the microbe quickly if it enters the body again.
- 12. an incident in which two or more persons experience a similar illness resulting from the ingestion of a common food.
- 13. the process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effect.
- 14. microscopic, single-celled organisms that exist in their millions, in every environment, both inside and outside other organisms.
- 15. the sequence of steps needed to transform raw materials and ingredients into manufactured food products.
- 17. Maintain personal cleanliness by bathing daily.
- 18. heavily scented perfumes, colognes and lotions. ...
- 21. a group of food products that are pre-cleaned, precooked, mostly packaged and ready for consumption without prior preparation or cooking.
- 22. the action or process of washing one's hands.
- 23. perform pest control and address related structural and safety concerns.
- 24. a thermometer which infers temperature from a portion of the thermal radiation sometimes called black-body radiation emitted by the object being measured.
- 27. an animal or plant on or in which a parasite or commensal organism lives.
- 28. and trimmed fingernails
- 29. a single-cell organism, called Saccharomyces cerevisiae, which needs food, warmth, and moisture to thrive.
- 36. make clean and hygienic; disinfect.
- 38. a biological agent that causes disease or illness to its host.