Food Safety

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Across
  1. 2. Use the food in _______ first.
  2. 6. A fingernail in your food is what type of hazard?
  3. 7. The O in FATTOM
  4. 8. The number of days that food can be stored for before needing to be thrown out.
  5. 11. The protein that causes an allergic reaction.
  6. 12. The first T in FATTOM
  7. 13. When washing your hands, use water as _____ as you can handle it.
  8. 14. Then length that you must keep your fingernails when working with food.
  9. 15. Time and temperature control for safety
  10. 17. The A in FATTOM
  11. 18. Wearing _________ while handling ready-to-eat food is the one way to prevent cross contamination.
  12. 21. The number of types of hazards.
  13. 22. The one approved piece of jewelry in food service.
  14. 23. A disease that is transmitted to people by food.
  15. 24. The second T in FATTOM
  16. 28. This contains pathogens that can cause foodborne illness.
  17. 29. Never thaw TCS food at ______ _____________.
  18. 30. The favorable conditions for pathogens to grow.
Down
  1. 1. Also known as hand sanitizer.
  2. 3. One example of a TCS food
  3. 4. Surfaces that touch food.
  4. 5. Limiting how long a food spends at incorrect temperatures.
  5. 9. 41 degrees F to 135 degrees F.
  6. 10. When a food item containing an allergen comes in contact with another food item and their proteins mix.
  7. 16. Transferring pathogens from one surface to another.
  8. 19. One of the big nine food allergens.
  9. 20. The M in FATTOM
  10. 25. Food that can be eaten without any further preparation, washing or cooking.
  11. 26. You use this to measure the temperature of food.
  12. 27. The F in FATTOM