Across
- 2. illness - Sickness caused by eating contaminated food, sometimes
- 4. food poisoning
- 6. safe to eat
- 7. foods - Foods that can become unsafe or spoil quickly if not
- 8. safety - following practices that help prevent food-borne illness and keep
- 10. Analysis - The process of evaluating potential hazards associated with
- 12. production or service.
- 13. 40° and 140° Fahrenheit
- 14. Actions – action that is taken if the critical limit is not met.
- 15. - Keeping work areas from dirt or bacteria
Down
- 1. Limits - The maximum or minimum values that must be maintained
- 3. or frozen
- 4. - Letting microorganisms from one food get into another
- 5. control points to ensure that they are within the established critical
- 9. zone - The range of temperatures at which most bacteria multiply
- 11. - The systematic and routine observation and measurement of
- 16. a critical control point to prevent, eliminate, or reduce a food safety hazard.