Across
- 2. a measure of temperature
- 8. take off before entering bathroom
- 9. Illness from Mayonaise
- 11. reduced oxygen packaging
- 12. fish bones are a _______ hazard
- 13. how many inches off the floor and walls
- 14. never use as ingredient
- 17. physical, biological, chemical
- 18. Ground meat and feces
- 21. when a harmful object or substance is in food
- 23. RTE Poultry and eggs
- 24. pre-school age children, the _____, and immune compromised people are high risk
- 26. Yellowing of eyes or skin
Down
- 1. Snapper, barracuda, grouper, amberjack
- 2. Yeasts, molds and mushrooms
- 3. Two or more people get the same illness from eating the same food
- 4. This is cooked at 165 degrees
- 5. temperature control safety
- 6. Hazard analysis critical control point
- 7. use after washing hands
- 10. Shellfish from contaminated water
- 15. reverse flow of contaminants
- 16. 135-41
- 17. tuna, makarel, mahi-mahi, bonito
- 19. stored at the bottom of fridge
- 20. first in first out
- 22. identify item, remove item
- 25. Measured with the pH scale