Food and Safety Final Crossword

2. must be cooked to at least 165F for a minimum of 15 seconds
4. is a common symptom associated with diseases that are transmissible through food
8. plan is required for food processors
9. utensils or other devices must be used to prevent bare hand contact with ready to eat foods
11. materials must be stored separately from foods
13. must be cleaned frequently to make sure that leftover food particles don't stay and contaminate other foods
14. in charge has the responsibility of an employee in addition to training of food employees
17. the food establishment in a clean condition helps employees to realize and practice other cleanliness practices
18. control points are factors that must be controlled in order to serve safe food
20. workers who are sick must not be allowed to work with the food while the person is sick
22. properly doing this to hands helps remove germs from hands
24. must be cooked to at least 145F for a minimum of 15 seconds
25. must be cooked to at least 155F for a minimum of 15 seconds
26. on hands can cause food poisoning
27. meats must not come in contact with other foods

1. of a food serving place has the responsibility of delivering safe quality food
3. foods can increase your risk for food poisoning
5. foods must be stored at or below 41F
6. are found everywhere including our hands nose and throat and clothing
7. foods must be accomplished to 165F within a two hour time frame
10. must be cooked to at least 145F for a minimum of 15 seconds
12. foods must be cooled from 135F to 41F within 4 hours
15. is a common symptom associated with diseases that are transmissible through food
16. equipment still needs to be done even if it looks clean
19. sources must be approved at food establishments
21. is a common symptom associated with diseases that are transmissible through food
23. germs grow well when left at temperatures between 41F and 135F
25. foods must be stored at or above 135F