Food Safety Pt 1

Edit Answers
123456789101112131415161718192021222324252627282930313233343536373839404142434445464748495051525354555657585960616263
Across
  1. 2. how certain hazards are determined to be at risk of the food prepared
  2. 6. any disease/condition caused by consuming a pathogen caused by multiple hazards
  3. 10. outlines public health interventions to prevent foodborne illnesses
  4. 12. program created by the National Restaurant Association to train employees on food safety using the food code
  5. 16. Anything likely to cause illness in people
  6. 18. bacteria found in ready-to-eat items not cooked before serving (e.g: dairy products) which causes sore throat, swallowing pain, fever, headache, nausea, vomiting, rash, rheumatic fever with an onset of 1-3 days and duration of 4 days (or longer if having rheumatic fever)
  7. 21. toxin found in maize, cassava, wheat, millet, peanuts, rice, sesame, seeds, spices, eggs, dairy, meat which causes nausea, vomiting, stomach pain, convulsions, acute hepatic necrosis with an onset depending on the amount consumed (can also be contracted through livestock eating these)
  8. 23. bones, fruit pits, items that fall into food (nails)
  9. 24. bacteria found in meat, poultry, stews, gravies which causes diarrhea and severe abdominal pain with an onset of 8-12 hours and a duration of 24 hours-2 week (if severe)
  10. 25. addresses food safety by analyzing and controlling hazards
  11. 26. parasite found in ready-to-eat foods exposed to contaminated water (produce), infected food handlers who doesn't practice proper handwashing/hygiene which causes fever, diarrhea, greasy stools, stomach cramps with an onset of 1-3 weeks and duration of >2 weeks
  12. 28. maximum/minimum value where the hazard can be prevented/reduced
  13. 31. toxin found in clams, mussels, oysters, scallops(Pacific Northwest) which causes vomiting, diarrhea, stomach pain, confusion, memory loss, disorientation, seizure, coma with an onset of 30-60 minutes/several hours (cannot be eliminated with cooking)
  14. 33. virus found in any foods touched by an infected food handler who doesn't practice proper handwashing/personal hygiene which causes severe watery diarrhea, vomiting, fever, abdominal pain with an onset of 2 days and duration of 3-8 days
  15. 41. bacteria found in raw and undercooked ground beef,contaminated produce, and unpasteurized milk and juice (like fresh apple cider) which causes severe stomach cramping, bloody diarrhea, vomiting with an onset of 3-4 days and duration of 5-7 days
  16. 43. part of the HACCP plan that determines whether a step controls hazards
  17. 45. virus found in ready-to-eat items uncooked before serving, raw/undercooked pork, venison, wild boar, and contaminated shellfish which causes fatigue, loss of appetite, stomach pain, nausea, and jaundice with an onset of 15-60 days (with complete recovery), but severe in pregnant, immunocompromised, or chronic liver disease patients
  18. 46. part of the instruction that details everything from production to consumption
  19. 47. where conditions ensure criteria is met and all instructions are followed
  20. 48. determining what is needed for a critical control point to be under control
  21. 53. parasite found in raw/undercooked pork and wild game meats which causes nausea, diarrhea, vomiting, fatigue, fever, stomach pain (early symptoms), headache cough, facial swelling, constipation (later symptoms) with an onset of 1-2 days (abdominal) and 2-8 weeks (later symptoms) and a duration of several months
  22. 57. food allergen added in 2022
  23. 58. bacteria found in ready to eat foods, beverages, contaminated water, shellfish from contaminated water which causes high fever, weakness, stomach pain, headache, loss of appetite, rash with an onset from 6-30 days and duration of 1 month if untreated
  24. 59. parasite found in raw/undercooked lamb, venison, pork, shellfish from contaminated waters, unpasteurized goat's milk, or foods cross-contaminated with these items whih causes flu-like symptoms, brain damage, eye damage (ocular toxoplasmosis) with unknown onset/duration (not all people will have symptoms)
  25. 60. bacteria found in powdered infant formula, powdered milk, herbal teas, flour which causes fever, poor feeding, crying, low energy (infants), diarrhea, UTI, sepsis, meningitis (all other ages) with an unknown onset and duration due to its rarity
  26. 61. bacteria found in cooked plant foods, meat products, milk (diarrheal)& cooked rice dishes (vomiting)with an onset of 6-15 hours and duration of 24 hours (diarrheal) or 30 minutes-6 hours and duration of 24 hours (vomiting)
  27. 62. parasite found in raw/undercooked fish and squid, herring, cod, halibut, mackerel, pacific salmon (eating crustaceans) which causes tingling throat, coughing/vomiting worms, stomach pain, nausea, vomiting, abdominal distension, diarrhea with an onset depends on the amount of worms/larvae
  28. 63. bacteria found on poultry, eggs, dairy, and produce which causes diarrhea, vomiting, fever, stomach cramping with an onset from 6 hours-6 days and duration of 4-7 days
Down
  1. 1. virus found in ready-to-eat items uncooked before serving (contaminated by infected food handlers & shellfish) which causes mild fever, weakness, nausea, stomach pain, and jaundice with an onset of 28 days (jaundice will appear later) and duration of 2 months
  2. 2. result of implementing HACCP plan
  3. 3. bacteria found in raw/undercooked pork, pork intestines, other meats, unpasteurized milk, fish and shellfish, foods contaminated by infected food handlers which causes bloody diarrhea, fever, stomach pain (children), right-sided abdominal pain, fever (older children/adults) with an onset of 4-7 days and duration of 24 hours-2 weeks/3 weeks
  4. 4. pathogens transferred from a person into food (pathogens from unclean hands)
  5. 5. bacteria, viruses, parasites, fungi, and any toxins
  6. 7. bacteria found in foods, water, and ice contaminated with feces which causes watery diarrhea, abdominal cramping (common), fever, nausea, vomiting, chills, loss of appetite, headache, and muscle aches with an onset of 1-3 days and duration of 3-4 days/1 week
  7. 8. what an instruction should be judged by
  8. 9. incorrectly cleaned surfaces to food
  9. 11. determines validity of the HACCP plan
  10. 13. bacteria found in raw/undercooked poultry, contaminated water, unpasteurized dairy, meats, stews, gravies which causes watery/bloody diarrhea, stomach cramping, fever, vomiting, headaches with an onset of 2-5 days and duration of 1 week
  11. 14. foundation for the HACCP program
  12. 15. parasite found in ready-to-eat foods exposed to contaminated waters/infected food handlers which causes watery diarrhea, stomach cramps, nausea, weight loss, infection (immunocompromised individuals) with an onset of 2-10 days and duration of 1-2 weeks
  13. 17. parasite found in fruit/vegetable exposed in contaminated dirt that aren't properly washed/cooked which causes abdominal discomfort, cough, intestinal blockage (but mostly asymptomatic) with no onset
  14. 19. procedures when instructions aren't followed
  15. 20. bacteria found in raw meat, unpasteurized dairy (soft cheeses), unpasteurized juices, ready to eat foods (deli meat & hot dogs) which causes fever, fatigue, muscle aches (pregnant), headache, stiff neck, confusion, loss of balance, convulsions, fever, muscle aches (immunocompromised) with an onset of 24 hours-70 days and duration of 1-4 days after consuming contaminated foods
  16. 22. bacteria found in raw/undercooked poultry, contaminated water, unpasteurized dairy, meats, stews, gravies which causes bloody diarrhea, fever, stomach cramps with an onset of 1-2 days and duration of 1 week
  17. 27. transfer of pathogen from one food to another
  18. 29. virus found in ready-to-eat items and shellfish from contaminated waters which causes vomiting, diarrhea, nausea, stomach cramps, dehydration (only in vulnerable populations) with an onset of 12-48 hours and duration of 1-3 days
  19. 30. a substance that triggers an immune response in a sensitive individual, causing a reaction or intolerance
  20. 32. foods that even after cooking, is still harmful to the person with the allergen
  21. 34. improper food handling regarding temperature control
  22. 35. bacteria found in oysters/seafood harvested from contaminated water which causes watery diarrhea, vomiting, stomach cramps, nausea, low-grade fever and chills with an onset of 24 hours and duration of 3 days (if not severe)
  23. 36. what the top food allergens are (milk, soy, tree nuts, crustacean shellfish, eggs, fish, peanuts, wheat
  24. 37. bacteria found in incorrectly canned foods, reduced oxygen-packaged foods, temperature-abused plant foods, untreated garlic-and-oil mixture which causes nausea and vomiting, weakness, double vision, difficulty speaking & swallowing with an onset of 18-36 hours/6 hours (sudden onset) and fatal if left untreated
  25. 38. cleaners, sanitizer, pesticides
  26. 39. parasite found in any food touched by an infected food handler who doesn't practice proper handwashing/personal hygiene which causes watery diarrhea, explosive bowel movements, loss of appetite, weight loss, stomach cramping, nausea, fatigue with an onset of 1 week and duration of 1 month
  27. 40. parasite found in any food touched by an infected food handler who doesn't practice proper handwashing/personal hygiene which causes diarrhea, stomach pain, stomach cramping, stomach pain, fever, bloody diarrhea(amebic dystentery) with an onset of 2-4 weeks if symptomatic (most are asymptomatic)
  28. 42. group of people creating the HACCP system
  29. 44. bacteria found in ready-to-eat foods with TCS ingredients (e.g: egg salad)which causes nausea, vomiting, stomach cramping with an onset of 30 minutes-8 hours and duration of 24 hours
  30. 45. toxin found in tuna, bonito, mackerel, mahi mahi, bluefish, escolar, marlin which causes sweating, headache, rash, mouth/throat tingling, palpitations, face reddening, diarrhea, vomiting with an onset of several minutes/hours (Cannot be eliminated with cooking)
  31. 49. needs food, acidity, temperature, time, oxygen, and moisture to grow (FATTOM)
  32. 50. toxin found in clams, mussels, oysters found in warm waters which causes lip/tongue/throat tingling, dizziness, reversal of hot/cold sensations, vomiting, diarrhea with an onset of 30-60 minutes/several hours (cannot be eliminated with cooking)
  33. 51. where chemical, biological, physical controls can be fixed
  34. 52. toxin found in clams, mussels, oysters, scallops (Pacific/New England coast) which causes numbness, mouth/face/arm/leg tingling, dizziness, nausea, vomiting, diarrhea with an onset of 30-60 minutes/several hours (cannot be eliminated with cooking)
  35. 54. toxin found in predatory tropical reef fish (barracuda, grouper, jacks, other fish high in food chain) which causes reversal of hot/cold, nausea, vomiting, lip/finger/toe tingling, joint muscle pain, diarrhea, stomach pain with an onset of 3-6 hours/30 hours and duration of months/years(cannot be eliminated with cooking)
  36. 55. a paper detailed with HACCP principles
  37. 56. not meeting critical limit