Cossword Puzzle- Culinary arts 1

1. A type of food safety management point.
5. The microoganisms that cause illness.
6. Something with the potential to cause harm.
7. a person, animal, or plant on which another organism, such as a parasite, lives and feeds.
11. measure temp through metal probe and display them digitally.
15. cleaning schedule schedule that contains what should be cleaned, and how it should be cleaned.
16. system The body's defense against illnesses.
17. reducing pathogens on a surface to safe levels.
18. hygiene policies policies must address personal cleanliness, from containing food.
19. to eat food food that can be eaten without further preparation.
20. cause of foodborne illness.

1. populations certain groups of people who have a higher risk of getting a foodborne illness than others.
2. can spoil food quickly.
3. formal review or examination conducted to see whether an operation is following food safety laws.
4. organisms that live on or in another organism.
8. food vulnerable foods for pathogen growth.
9. danger zone temp range between 41 and 135 degrees F.
10. experts who can have access to the most current and safe methods for eliminating pests.
12. thermometers Measures the temperature of food and equipment surfaces.
13. prevent or eliminate pest infestations in an operation.
14. temperature abused food that is cooked to the wrong internal temperature, held at the wrong temperature, or cooled and reheated improperly.
15. Grow under almost any condition, but especially in acidic food with little moisture.