Food and Safety Final Crossword

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