Food and Safety Final Crossword

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Across
  1. 2. properly doing this to hands helps remove germs from hands
  2. 4. are found everywhere including our hands nose and throat and clothing
  3. 6. control points are factors that must be controlled in order to serve safe food
  4. 8. sources must be approved at food establishments
  5. 10. authority has the responsibility of conducting inspections to make sure that the food is safe for the people eating it
  6. 12. must be cooked to at least 145F for a minimum of 15 seconds
  7. 14. foods must be stored at or below 41F
  8. 15. must be cooked to at least 165F for a minimum of 15 seconds
  9. 17. must be cooked to at least 145F for a minimum of 15 seconds
  10. 19. foods must be accomplished to 165F within a two hour time frame
  11. 22. foods must be stored at or above 135F
  12. 23. equipment still needs to be done even if it looks clean
  13. 26. foods can increase your risk for food poisoning
  14. 27. the food establishment in a clean condition helps employees to realize and practice other cleanliness practices
  15. 29. in charge has the responsibility of an employee in addition to training of food employees
  16. 30. must be cooked to at least 155F for a minimum of 15 seconds
Down
  1. 1. is a common symptom associated with diseases that are transmissible through food
  2. 3. during the inspection might be to the food worker or person in charge
  3. 5. germs grow well when left at temperatures between 41F and 135F
  4. 7. plan is required for food processors
  5. 9. of a food serving place has the responsibility of delivering safe quality food
  6. 11. is how you feel when you finish this and is also how your weekend will be
  7. 12. workers who are sick must not be allowed to work with the food while the person is sick
  8. 13. is a common symptom associated with diseases that are transmissible through food
  9. 16. meats must not come in contact with other foods
  10. 18. on hands can cause food poisoning
  11. 20. must be cleaned frequently to make sure that leftover food particles don't stay and contaminate other foods
  12. 21. foods must be cooled from 135F to 41F within 4 hours
  13. 24. is a common symptom associated with diseases that are transmissible through food
  14. 25. materials must be stored separately from foods
  15. 28. utensils or other devices must be used to prevent bare hand contact with ready to eat foods