Food Safety

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