Across
- 2. any surface touched by clean or dirty hands
- 6. the range that is above 41°F and below 135°F where bacteria grows the fastest
- 9. inability to digest chemicals in food that leads to uncomfortable symptoms
- 10. reduces the number of disease-causing microorganisms on equipment and utensils to acceptable public health levels
- 13. is the transfer of a harmful substance from one food item to another, usually from raw to cooked or ready-to-eat food
- 16. heat or chemical that destroys pathogenic microorganisms to safe levels
- 17. to a food that does not contain the allergen
- 18. anything that could cause harm to consumers.
- 19. foods that can be consumed without preparation or treatment immediately before they are eaten
- 21. when food is left in the temperature danger zone for an extended period of time or does not reach its safe internal temperature
- 22. an abnormal immune response to proteins in food
- 23. when an allergen is unintentionally transferred from a food containing an
Down
- 1. a food that requires strict control of time and temperature to limit bacterial growth and/or toxin formation
- 3. symptoms have cleared so food handler is approved to work
- 4. temperature in the last place of the food to be heated
- 5. a surface of equipment or a utensil with which food normally comes into contact or from which food may drain, drip or splash
- 7. period of time sanitizer must be in contact with a surface to work properly
- 8. symptoms dictate that food handler can’t work with or around food
- 11. a food that has undergone temperature treatments, processing, and/or packaging by a government-inspected facility
- 12. microorganisms that cause disease.
- 14. symptoms or diagnosis dictate that food handler can’t work in food establishment
- 15. an instance of a person becoming ill from food; suspected or confirmed.
- 20. is the presence of substances in food that can be harmful to humans