Food Safety

Edit Answers
123456789101112131415161718192021222324252627282930
Across
  1. 3. it is important for everyone to maintain good ...........hygiene
  2. 5. Viruses that causes food related illnesses mainly come from ……………
  3. 7. Ice point method and ………… point method, are two ways to calibrate a thermometer.
  4. 8. Microorganisms that causes food…………….. does not change the appearance, smell or taste of any food
  5. 9. …………… Is an allergy symptom
  6. 11. ………………… contamination is the transfer of harmful microorganisms from one food or surface to another
  7. 12. Disposable gloves should change after ………. hours of continuous use
  8. 16. ………… thermometers are using to check the surface temperature of a griddle
  9. 17. Food which need time and temperature control to limit pathogen growth called ……… food
  10. 18. Chopped potatoes for soup can be handled with …….. hands
  11. 20. Single celled microorganisms that live in soil,water and the bodies of plant and animals
  12. 22. One of the common food allergen
  13. 26. One of the major virus that causes Food related illness.
  14. 27. Red color chopping board should use to process the raw .......
  15. 28. Food items should be stored away from walls and at least ……. Inches off the floor.
  16. 29. HACCP is part of the Food Safety ........ System
Down
  1. 1. Microwave is one of the ……………… method
  2. 2. One of the common symptoms of food related illness
  3. 4. Illness is any illness that is caused by
  4. 6. Washing your ………… is one of the best ways to reduce the risk of food related illness.
  5. 10. Bacteria and ……………… are the most common causes of food related illness
  6. 13. When two or more people get the same illness after eating the same food, it is called an ……………
  7. 14. Minimum cooking temperature of ground fish/meat is ………… degrees of Celsius
  8. 15. Chopping board color for Ready To Eat food is .............
  9. 19. How many times you can reheat the cooked food?
  10. 21. Acronym for “conditions for bacteria to grow"
  11. 23. Ice scoop should dip in ………….. bucket after each use.
  12. 24. Never use …………… equipment to reheat the food, unless it is built to do so.
  13. 25. Nontyphoidal Salmonella is commonly available in ……… and eggs
  14. 30. Service krew must hold the dishes by the bottom or …....