Across
- 4. The process by which bacteria or other microorganisms are unintentionally transferred from one substance, with harmful effect.
- 8. Sanitizing solutions are not at the required levels to sanitize objects.
- 10. Time/Temperature Control for Safety
- 11. Caused by consuming contaminated foods or beverages.
- 12. Time/temperature means the relationship between the length of time and the specific temperatures to which potentially hazardous foods.
- 13. When two or more people get the same illness from the same contaminated food or drink
- 14. Food that will not be cooked or reheated before serving.
Down
- 1. Food is not cooked or reheated enough to kill pathogens.
- 2. ------ melons is a TCS food.
- 3. The process of making something dirty or poisonous, or the state of containing unwanted or dangerous substances.
- 5. Touch or scratch wounds and then touch food.
- 6. A variety of suppliers that do not take proper precautions and keep the right records when receiving, storing, or preparing food or ingredients.
- 7. Increased risk for severe illness due to age, medical condition, pregnancy/post-pregnant conditions, geographical location, or a combination of these risk factors.
- 8. An organism causing disease to its host.
- 9. A complex network of organs, cells and proteins that defends the body against infection, whilst protecting the body's own cells.