Across
- 2. Clean and organized place for food and supplies
- 5. Should follow instruction manuals and safety precautions
- 7. Method to safely defrost frozen foods
- 9. Must be checked with thermometers in fridges/freezers
- 12. 5 main points include block, eliminate places, eliminate food supply, traps, fill holes
- 15. Use these to control pests
- 17. Personal hygiene practice to prevent contamination
- 20. Process of heating and rapidly cooling to kill microbes
- 21. One type of harmful microorganism causing foodborne illness
- 23. Type of contamination from cleaning products
- 26. Appliance to store food at freezing temperatures
- 27. Adverse reactions to food
- 28. Something to identify in HACCP system
- 29. Activity requiring proper internal temperature
Down
- 1. Necessary element for bacterial growth
- 3. Should include date on prepared food
- 4. Method to use older stock first
- 6. Professional who helps get rid of pests
- 8. A cause of foodborne illness by transferring harmful bacteria
- 10. Used instead of hands to serve ice
- 11. Abbreviation for "First In, First Out" stock rotation method
- 13. Must be cleaned and sanitized regularly
- 14. Clean with approved agents to kill bacteria
- 16. Element needed by most bacteria to grow
- 18. Should be boiled before re-serving leftovers
- 19. Should be covered and disposed properly to avoid pests
- 22. Should be worn when serving to avoid contamination
- 23. Foods must be held at 140 F or above to stay safe
- 24. Person who prepares food
- 25. Temperature range where bacteria grow rapidly