Food Safety

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Across
  1. 3. remove food and other dirt from a surface
  2. 4. quaternary ammonium
  3. 6. after sanitizing, let ________
  4. 7. to ______ sanitize, water must be 171 degrees
  5. 9. when washing, _____ your hands for at 10-15 seconds
  6. 10. cook poultry to an _____ temperature of 165 degrees
  7. 12. the six conditions pathogens need to grow
  8. 13. a type of chemical sanitizer
  9. 14. a disease transmitted to people by food
  10. 17. the most important part of personal hgiene
  11. 19. it is best to defrost food in the _____
Down
  1. 1. high-risk populations have weakened ______ systems
  2. 2. reduce pathogens on a surface to safe levels
  3. 5. the spread of pathogens from one surface or food to another
  4. 8. _____ danger zone
  5. 11. microorganisms that cause illness
  6. 15. a foodborne illness _______ is 2 or more people
  7. 16. store TCS food at 41 degrees or _____
  8. 18. creates standards for food service equipment