Across
- 5. Physical removal of dirt and food from surfaces.
- 9. Transfer of microorganisms from one food item to another.
- 10. To carry from one place to another
- 11. Treatment of a clean surface with chemicals or heat to reduce the number of pathogens to safe levels.
- 12. contaminant that is characterized by chemical that is toxic or not usually found in food.
- 13. Living substance so small that you must use a microscope to see it.
- 15. Keeping time and temperature control for safety (TCS) foods out of the temperature danger zone during the period when the food is waiting to be served to guests.
Down
- 1. Biological contaminant that causes disease.
- 2. contaminant that is characterized by an item that accidentally gets into food.
- 3. Point when a hazard can be prevented.
- 4. contaminant that is characterized by microscopic living substance that accidentally gets into food.
- 6. Substance in food that does not belong in the food.
- 7. Foods in which bacteria grow best. TCS foods require time and temperature control to limit favorable conditions for bacterial growth.
- 8. Organism that must live in another living thing to survive.
- 14. Temperatures in which bacteria can grow well, between 41°F to 135°F.