Food Safety Pt 1

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Across
  1. 1. 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
  2. 4. 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
  3. 5. 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
  4. 7. 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
  5. 9. 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)
  6. 10. how certain hazards are determined to be at risk of the food prepared
  7. 13. 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)
  8. 16. 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
  9. 18. needs food, acidity, temperature, time, oxygen, and moisture to grow (FATTOM)
  10. 19. 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
  11. 20. bacteria, viruses, parasites, fungi, and any toxins
  12. 21. cleaners, sanitizer, pesticides
  13. 24. incorrectly cleaned surfaces to food
  14. 25. parasite found in raw/undercooked lamb, venison, pork, shellfish from contaminated waters, unpasteurized goat's milk, or foods crosscontaminated with these items whih causes flulike symptoms, brain damage, eye damage (ocular toxoplasmosis) with unknown onset/duration (not all people will have symptoms)
  15. 27. 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
  16. 32. 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
  17. 33. 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)
  18. 34. not meeting critical limit
  19. 36. group of people creating the HACCP system
  20. 37. 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)
  21. 39. maximum/minimum value where the hazard can be prevented/reduced
  22. 40. 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
  23. 47. improper food handling regarding temperature control
  24. 52. 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)
  25. 53. what the top food allergens are (milk, soy, tree nuts, crustacean shellfish, eggs, fish, peanuts, wheat
  26. 54. what an instruction should be judged by
  27. 55. pathogens transferred from a person into food (pathogens from unclean hands)
  28. 58. 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
  29. 59. 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)
  30. 60. 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
  31. 61. 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
  32. 62. determines validity of the HACCP plan
  33. 63. foods that even after cooking, is still harmful to the person with the allergen
Down
  1. 2. foundation for the HACCP program
  2. 3. 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
  3. 6. 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. 8. procedures when instructions aren't followed
  5. 11. 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
  6. 12. bones, fruit pits, items that fall into food (nails)
  7. 14. where chemical, biological, physical controls can be fixed
  8. 15. a substance that triggers an immune response in a sensitive individual, causing a reaction or intolerance
  9. 16. 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)
  10. 17. anything likely to cause illness in people
  11. 22. a paper detailed with HACCP principles
  12. 23. 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
  13. 26. addresses food safety by analyzing and controlling hazards
  14. 28. 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)
  15. 29. 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)
  16. 30. 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
  17. 31. determining what is needed for a critical control point to be under control
  18. 35. part of the HACCP plan that determines whether a step controls hazards
  19. 38. part of the instruction that details everything from production to consumption
  20. 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
  21. 42. result of implementing HACCP plan
  22. 43. 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. 44. food allergen added in 2022
  24. 45. 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)
  25. 46. transfer of pathogen from one food to another
  26. 48. 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
  27. 49. any disease/condition caused by consuming a pathogen caused by multiple hazards
  28. 50. program created by the National Restaurant Association to train employees on food safety using the food code
  29. 51. 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
  30. 56. outlines public health interventions to prevent foodborne illnesses
  31. 57. where conditions ensure criteria is met and all instructions are followed