Across
- 2. hazards,Foreign objects usually large enough to see or feel while you are eating.
- 6. Younger than 5 years old Older than 65 Years Pregnant Women Immune Compromised
- 8. Multi-celled organisms that are larger than either bacteria or viruses. They reproduce on their own like bacteria, but they need a host to provide a home. Includes roundworms, tapeworms and various insects.
- 9. danger zone,Temperature ranging from 41 degrees to 135 degrees in which disease-causing organisms thrive
- 12. hands for 20 seconds
- 13. hazards, Living organisms found in or on foods that can makes us sick.
- 16. including earrings watches rings bracelets and all other ____ is not permitted in the kitchen.
- 17. contamination, the contamination of food that occurs when safe food comes in contact with biological chemical or physical hazards while it is being prepared cooked or served.
- 19. application of a chemical or heat to a clean surface which kills microorganisms.
- 20. It is spread by eating contaminated foods such as poultry, milk or eggs.
- 21. Refrigerated or poorly canned foods. Low-acid foods ( Spinach, tuna, fermented foods)
- 22. contamination, Food that already contains- enough bacteria fungi viruses or parasites that can make you sick
- 24. Invades living cells including those in foods. Will trick the host into make another ____ and the process repeats. A ____ needs a host in order to reproduce.
- 25. must be trimmed. If you have artificial ____ or polish gloves must be worn when preparing all food.
Down
- 1. removal of visible soil and food residue on a surface. Will be done with clean water with a neutral pH level.
- 3. Contact with fecal matter. Contaminated food and water. Undercooked meat. Unpasteurized milk and imported cheeses.
- 4. It is spread by contaminated food and water. Food such as beans, contaminated milk, macaroni salads, and tuna. Can also be contracted from a sick service worker.
- 5. If it is longer than ___________length it should be pulled back
- 7. organisms that can live in food or water and on our skin and clothing.
- 10. illnesses, They are infections or irritations of the gastrointestinal (GI) tract caused by foods or beverages that contain bacteria parasites viruses or chemicals.
- 11. of Food Date it was prepared/received and last day for it to be consumed.
- 14. A, Causes liver infections. Contaminated food and water. Seafood and sausages.
- 15. hazards,Toxins such as metals cleaning compounds food additives and fertilizers found in food and water.
- 18. it is spread by contacting an infected person. As well as contact with fecal matter, eating food or drinking liquids that are contaminated with ______. Raw shellfish/vegetables and prepared salads.
- 23. Can be single or multi-celled. Fungus you can find in food. There is good mold and bad mold.