Food Safety Month

1. The application of chemicals on equipment to eliminate many or all pathogenic microorganisms
4. Food handlers must wear _________ when handling exposed foods
10. The presence of harmful chemicals, biological organisms and physical objects in food, which can cause customer illness
11. Food Safety Month
14. Food held by TPHC must be sold or discarded within this many hours
16. Gloves are not a _____________ for handwashing
18. A thermometer used to measure the surface temperature of a food item or the ambient temperature of equipment
19. Hepatitis A, E. Coli, and Norovirus are all examples of this kind of illness
20. Equipment used to chill food rapidly through the temperature danger zone

2. Process of displaying oldest product in front, newest product in back to help manage inventory
3. An action taken to remove food from the store because there is evidence that it is unsafe, adulterated, or mislabeled
5. Acronym we used to remember top allergens
6. Name of group that leads our store's food safety culture
7. Type of thermometer that measures the internal temperature of food
8. To combine shellstock harvested on different days or from different growing areas as identified on the tag or label
9. Food, packaging, and equipment must be kept this many inches off the floor
12. Our 3rd party food safety auditor
13. The safe process of bringing cooked food to proper cold holding temperatures
15. According to proper food storage, this type of food goes on the top shelf
17. Test strip color of a correctly concentrated bucket of sanitizer