Across
- 1. This system controls risks and hazards throughout the flow of food
- 4. This type of contaminant may come from pesticides or cleaning products
- 5. Holding Keeping RTE foods at or above 135 degrees Fahrenheit
- 9. This is the measure of a foods acidity or alkalinity
- 10. These rely on a living host to grow
- 11. This habit can include wearing a clean uniform and reporting illness
- 14. action These are the steps that must be taken when a critical limit is not met
- 15. Defense This is an effort to protect food from deliberate contamination
- 16. These can quickly multiply to dangerous levels when food is improperly cooked, held, cooled, or reheated
- 17. An individual licensed to administer pesticides in an operation
- 18. A microorganism that may cause disease
- 21. This federal agency provides the US with the Model Food Code
- 24. Food that requires time and temperature control for safety
- 25. The body's negative reaction to a particular food
- 26. The six conditions that bacteria need to grow
- 27. This group of pathogens includes mold, yeast, and mushrooms
- 29. This agency determines whether equipment is safe and durable for the rigors of restaurant use
- 30. This should be done between tasks and at minimum every four hours
- 31. This happens when two different foods are in contact and can result in a food allergy
- 33. This type of contaminant comes from bacteria, viruses, parasites, and fungi
- 34. This government agency provides a food grading system and helps to ensure animal products are safe
- 35. When an employee comes to work with a sore throat or fever we will ______________ them
Down
- 2. Occurs when microorganisms are transferred from one food or surface to another
- 3. This pathogen is often associated with shellfish and can lead to jaundice
- 6. This is the temperature at which pathogens grow
- 7. This type of contaminant can include metal shavings or bones in fish
- 8. These are groups of people that may contract foodborne illnesses more easily
- 9. This is the first step in the flow of food
- 12. This can be used after proper handwashing but not in place of proper handwashing
- 13. This pathogen is often transferred by people through fecal oral routes and handwashing is the best defense
- 18. These are often found in water and many animals, they are killed with proper cooking and freezing
- 19. This is the term that describes what happens when food is left in the TDZ too long
- 20. This is a form that some bacteria can take to protect themselves when nutrients are not available
- 22. Food that is edible without further washing or cooking
- 23. When an employee comes to work with diarrhea or vomiting we will ______________ them
- 28. A link between safe and unsafe water
- 32. Holding Keeping RTE foods at or below 41 degrees Fahrenheit