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