Across
- 2. do this with thermometer before use
- 5. measurement of concentration of sanitizer
- 7. Common illness that comes from Hepatitis A
- 9. do this to dishes before putting in dishwasher
- 10. inches off wall & floor food contact surfaces are suppose to be held
- 12. first step in cleaning stationary equipment
- 14. mold is what kind of hazard
- 16. manager need to always keep ____ of things
- 18. created food code but does not enforce it
- 19. physical contaminant often found in fish
- 21. word that means water is drinkable
- 23. when hazard is possible make sure to have ____ actions
- 25. part of haccp, perform hazard _____
- 26. broken glass is a ____ hazard
- 28. what does the A in FATTOM stand for
- 29. stay home from work if experiencing this
- 30. do this before using any piece of equipment
- 32. must wear this when prepping RTE food
- 33. minimum receiving temp for meat
- 34. bacteria linked to ground beef
- 36. part of high risk population
Down
- 1. yeast and mold are examples of this
- 3. first T in TTC
- 4. gets pathogens down to good level
- 5. most important way to keep bacteria away from food is ____ hygiene
- 6. never hold food in the temp ____ zone
- 8. cooked at 165 degrees
- 11. most important thing a manager can do
- 13. 2 or more people suffer from same disease from same food
- 15. program used to locate areas where hazards are likely to occur
- 17. always buy from safe and reputable ____
- 20. when cooking always wear a hair ____
- 21. dishwasher should show the water ____
- 22. has a concentration range of 50-99 ppm
- 24. food stored at bottom level of storage
- 25. protein in food that causes allergic reactions
- 26. number 1 most common food allergen
- 27. when transferring chemicals label with ____ name of chemical
- 31. acronym that shows rules of using food from storage
- 35. never use this as an ingredient