Edition 1 Food Safety

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Across
  1. 4. Doing the right thing even when no one is watching
  2. 6. Cleaning + disinfecting to reduce microorganisms
  3. 7. System used to identify and control food safety hazards
  4. 8. Pathogen of concern in RTE environments
  5. 10. Proof that a task was completed correctly
  6. 13. Calibration-controlled device used to verify critical temperatures in food processing
  7. 14. Specialized seafood processing equipment that can become a Listeria risk if not cleaned properly
  8. 17. Records that show a process stayed under control
Down
  1. 1. Critical control of heat or cold
  2. 2. Limit that must be met to keep food safe
  3. 3. The measurement a cooker operator must monitor closely to ensure proper cooking
  4. 4. Introduction of hazards into food
  5. 5. Process of applying heat to destroy pathogens
  6. 7. The cleaning of hands to prevent food contamination
  7. 9. Treatment used to reduce bacteria on cleaned surfaces
  8. 11. Personal protective equipment
  9. 12. Ability to track product through production
  10. 15. The highest-risk environmental monitoring zone is
  11. 16. What must be checked before starting the cooker each day
  12. 18. Foundational food safety practices