Food Safety

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Across
  1. 1. Single celled microorganisms that live in soil,water and the bodies of plant and animals
  2. 6. One of the common food allergen
  3. 8. …………… Is an allergy symptom
  4. 9. chiller can use to cool the hot food in short time
  5. 11. One of the common symptoms of food related illness
  6. 14. Ice scoop should dip in ………….. bucket after each use.
  7. 16. Microorganisms that causes food…………….. does not change the appearance, smell or taste of any food
  8. 19. Illness is any illness that is caused by
  9. 22. it is important for everyone to maintain good ...........hygiene
  10. 23. Food items should be stored away from walls and at least ……. Inches off the floor.
  11. 24. Chopping board color for Ready To Eat food is .............
  12. 25. How many times you can reheat the cooked food?
  13. 26. Major food source for Lactose intolerance
  14. 28. Acronym for “conditions for bacteria to grow"
  15. 30. Microwave is one of the ……………… method
  16. 31. Washing your ………… is one of the best ways to reduce the risk of food related illness.
Down
  1. 2. Service krew must hold the dishes by the bottom or …....
  2. 3. Chopped potatoes for soup can be handled with …….. hands
  3. 4. ………… thermometers are using to check the surface temperature of a griddle
  4. 5. Nontyphoidal Salmonella is commonly available in ……… and eggs
  5. 7. Bacteria and ……………… are the most common causes of food related illness
  6. 8. Viruses that causes food related illnesses mainly come from ……………
  7. 10. Ice point method and ………… point method, are two ways to calibrate a thermometer.
  8. 12. One of the major virus that causes Food related illness.
  9. 13. Never use …………… equipment to reheat the food, unless it is built to do so.
  10. 15. During cooking temperature check chefs' should check the temperature in the .......... part of the food
  11. 17. Minimum cooking temperature of ground fish/meat is ………… degrees of Celsius
  12. 18. ………………… contamination is the transfer of harmful microorganisms from one food or surface to another
  13. 20. When two or more people get the same illness after eating the same food, it is called an ……………
  14. 21. HACCP is part of the Food Safety ........ System
  15. 27. hot food must be cooled from 57 - 21 within ....... hours
  16. 28. Disposable gloves should change after ………. hours of continuous use
  17. 29. Red color chopping board should use to process the raw .......
  18. 30. Food which need time and temperature control to limit pathogen growth called ……… food