Food Safety

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Across
  1. 2. Nontyphoidal Salmonella is commonly available in ……… and eggs
  2. 3. Food items should be stored away from walls and at least ……. Inches off the floor.
  3. 6. ………………… contamination is the transfer of harmful microorganisms from one food or surface to another
  4. 8. Viruses that causes food related illnesses mainly come from ……………
  5. 9. When two or more people get the same illness after eating the same food, it is called an ……………
  6. 11. Washing your ………… is one of the best ways to reduce the risk of food related illness.
  7. 14. Disposable gloves should change after ………. hours of continuous use
  8. 19. One of the common symptoms of food related illness
  9. 20. Single celled microorganisms that live in soil,water and the bodies of plant and animals
  10. 24. Maintaining a clean condition in-order to promote hygiene and prevent disease
  11. 25. Food which need time and temperature control to limit pathogen growth called ……… food
  12. 26. ………… thermometers are using to check the surface temperature of a griddle
  13. 28. HACCP is part of the Food Safety ........ System
Down
  1. 1. Microorganisms that causes food…………….. does not change the appearance, smell or taste of any food
  2. 2. it is important for everyone to maintain good ...........hygiene
  3. 4. Illness is any illness that is caused by
  4. 5. Bacteria and ……………… are the most common causes of food related illness
  5. 6. One of the common food allergen
  6. 7. Acronym for “conditions for bacteria to grow"
  7. 8. …………… Is an allergy symptom
  8. 10. Microwave is one of the ……………… method
  9. 12. One of the major virus that causes Food related illness.
  10. 13. Never use …………… equipment to reheat the food, unless it is built to do so.
  11. 15. Organisms which cannot see from naked eye called ………………
  12. 16. Ice point method and ………… point method, are two ways to calibrate a thermometer.
  13. 17. Red color chopping board should use to process the raw .......
  14. 18. Ice scoop should dip in ………….. bucket after each use.
  15. 20. Chopping board color for Ready To Eat food is .............
  16. 21. Service krew must hold the dishes by the bottom or …....
  17. 22. Minimum cooking temperature of ground fish/meat is ………… degrees of Celsius
  18. 23. Chopped potatoes for soup can be handled with …….. hands
  19. 27. How many times you can reheat the cooked food?