Food Safety

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Across
  1. 5. transfer of pathogens from one surface or food to another
  2. 7. path food takes
  3. 9. the body's negative reaction to a food protein
  4. 10. 5 step process to ensure cleanliness
  5. 11. 41-135 degree
  6. 13. not actual law but is adopted by some states
  7. 15. covering to prevent hair from entering food
  8. 16. foods that may be eaten without additional preparation
  9. 18. system to rotate food
  10. 22. there are 8 major ones
  11. 23. introduction of a harmful entity to a food item, beverage or water
  12. 27. Minimum _____________ Temperature
  13. 29. disease causing microorganisms
  14. 31. a thermometer is used to take
  15. 32. part of the high risk population
Down
  1. 1. a pest
  2. 2. any employee who handles food
  3. 3. only type of person that rids a place of pests
  4. 4. Time and Temperature Control for Safety
  5. 6. disease transmitted to a person by food
  6. 8. two or more people get the same illness after eating the same food
  7. 12. food and drug administration
  8. 14. to introduce an allergen to a food by equipment that previously touch an allergen
  9. 17. most foodborne happens due to this being abused
  10. 19. human body's defense system to prevent & fight disease
  11. 20. something potentially dangerous or harmful
  12. 21. a practice to maintain good personal hygiene
  13. 24. an examination of a food service operation to ensure safety of customer and staff
  14. 25. organisms smaller than a single cell
  15. 26. should not be worn in the kitchen
  16. 28. six conditions pathogens need to live
  17. 30. 7 principles of a food safety system