Food Safety Month (Take 2)

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Across
  1. 3. Food held by TPHC must be sold or discarded within this many hours
  2. 6. Food, packaging, and equipment must be kept this many inches off the floor
  3. 7. Gloves are not a _______ for handwashing
  4. 10. Acronym we used to remember top allergens
  5. 11. Equipment used to chill food rapidly through the temperature danger zone
  6. 12. The safe process of bringing cooked food to proper cold holding temperatures
  7. 15. Our 3rd party food safety auditor
  8. 17. Hepatitis A, E.Coli and Norovirus are all examples of this kind of illness
  9. 18. Name of group that leads our store's food safety culture
  10. 19. Thermometer used to measure the surface temperature of a food item or the ambient temperature of equipment
Down
  1. 1. To combine shellstock harvested on different days or from different growing areas as identified on the tag or label
  2. 2. The presence of harmful chemicals, biological organisms and physical objects in food, which can cause customer illnes
  3. 4. Test strip color of a correctly concentrated bucket of sanitizer
  4. 5. Food Safety Month
  5. 7. According to proper food storage, this type of food goes on the top shelf
  6. 8. Type of thermometer that measures the internal temperature of food
  7. 9. The application of chemicals on equipment to eliminate many or all pathogenic microorganisms
  8. 13. Process of displaying oldest product in front, newest product in back to help manage inventory
  9. 14. Food handlers must wear _____ when handling exposed foods
  10. 16. An action taken to remove food from the store because there is evidence that it is unsafe, adulterated or mislabeled