Across
- 2. Action, Procedures followed when a deviation from the designed plan occurs
- 3. gap,It is one of the cheapest and most reliable methods of backflow prevention.
- 4. A systematic approach to the identification, evaluation and control of food safety hazards
- 9. The metabolic products of the molds, Apergillus flavus and Apergillus parasiticus, and may occur in food as a result of mold growth in a number of susceptible commodities, including peanuts, corn, Brazil nuts, pistachio nuts, pumpkin seeds, and watermelon seeds — as well as dairy products affected by cattle feed.
- 10. period, The period between eating contaminated food and the first signs of illness
- 11. An organism that requires the absence of oxygen to live
- 12. A small infectious agent that replicates only inside the living cells of a other organisms
- 14. Reduced by size by grinding, mincing, chopping or flaking
- 16. single-celled microorganisms with rigid cell walls that multiply by dividing into two
- 17. without obvious symptoms
- 18. disease, The occurrence of two or more cases of similar illness resulting from the ingestion of a common food
- 19. A toxin formed in certain scombroid fish, such as mackerel, and tuna when they are time/temperature abused
- 21. Point, Any step or procedure at which biological, physical or chemical factors may be controlled
- 23. A yellowish discoloration of the skin and eyes, indicating liver malfunction and illness
- 24. Control Point, A Procedure in a specific food system where loss of control may result in an unacceptable health risk
Down
- 1. Preventing a worker with certain illnesses or symptoms from working with food or in food-contact areas
- 5. A group of microorganisms produced from one parent cell
- 6. A heat treatment of food at a relatively low temperature that destroys the vegetative pathogens and most spoilage organisms.
- 7. Biological contaminants that can be found naturally in air, plants, soil and water
- 8. managerial control,The purposeful incorporation of specific actions or procedures by industry management into the operation of their businesses in order to attain control over foodborne illness risk factors.
- 9. free from microoganisms
- 11. An organism that requires oxygen to live
- 13. A resistant resting phase of bacteria, protecting them against adverse conditions such as high temperatures
- 15. anaerobe, An organism that can multiply with or without the presence of oxygen
- 20. To prevent a person from working as an employee in a food establishment or entering a food establishment as an employee
- 22. An illness caused when bacteria produce and release exotoxins into food.