Across
- 2. thermometer not needed to be inserted deep for accurate reading (measures liquid, air, and equipment)
- 5. use these (synthetic/wooden made of nonabsorbent hardwood)
- 9. disposable/dirty cloth aprons should be removed when soiled and leaving food handling areas
- 10. the department in the USDA responsible for inspecting meat, poultry, eggs
- 11. temperature previously cooked foods/leftovers, poultry (whole/ground), balut, wild game animals, stuffed foods --> neats, seafood, poultry, ratites, pastas, stuffing containing either fish, meat, ratites, or poultry need to be cooked for <1 second
- 12. keep them short and wearing gloves when handling food (if wearing nail polish/false fingernails)
- 13. use scoops (cleaned and stored covered) to grab these
- 14. the potential hazard that gets top priority due to its detriment if not controlled
- 17. terms that are only allowed if the FDA authorizes it (e.g: sugar-free, low-fat)
- 19. any form of attack on food supply
- 21. use cleaned/sanitized cutting boards, knives, and utensils, only remove enough food from the freezer/fridge as needed and return to cooler ASAP
- 24. substances shown to be safe under conditions of intended use and exempt from food additives
- 29. temperature plant foods hot-held for service need to be cooked for 15 seconds
- 31. inspects all food items (except meat, poultry, eggs) and regulating interstate transportation of food & any other places where food safety is top priority
- 32. used after washing hands (has to be dry before touching food, equipment, or wearing gloves)(aka: hand sanitizer)
- 34. When employees report any symptoms, diagnoses, exposures to the manager and practicing proper hygiene with necessary exclusions
- 36. only plain wedding bands can be worn when handling foods
- 37. when contaminated sweage enter potable water sources and contaminates water producing unsafe water
- 39. how the ingredient may affect structure or functions in the body (e.g: calcium builds strong bones)
- 41. under running potable water <70°F for a period of time, refrigerated under 41°F, in microwave if used within 24 hours, as part of the cooking process
- 43. only in designated break rooms because saliva has pathogens
- 45. 16 agencies focused on country's agricultural/rural communities
- 46. moderate priority agents leading to high morbidity/low mortality rates (e.g: Salmonella)
- 47. only buy from approved and reputable suppliers
- 48. statement that provides information on nutrient content of food (e.g: Scientific evidence suggests, but does not prove, that whole grains (3 servings or 48 grams/day), as part of a low saturated fat, low cholesterol diet, may reduce the risk of diabetes mellitus type 2)
- 50. cool to 70°F within 2 hours, cool to 41°F within 4 hours
- 51. common thermometer that can be easily calibrated using ice/boiling water
- 52. created in 1990 to enforce nutrition labels on foods and the nutrition content claims to ensure compliance
- 53. rules for labeling packaged products as organic
- 54. cover them with bandages/food cots to prevent blood/fluid from leaking out
Down
- 1. the department responsible for monitoring food borne illness outbreaks allong with the FDA, FSIS, and local health departments
- 3. should be stocked with hot/cold running water, liquid soap, single-use paper towel/hand dryer, garbage cans, and signs indicating this to all employees
- 4. statement that the NLEA regulates regarding the scientific evidence of a health claim (e.g: may help with osteoporosis)
- 6. temperature seafood, intact meats (with the exception of whole meat/whole muscle beef steak/roasts), raw eggs & egg products to be served immediately, commercially raised game animals/rabbits need to be cooked for this long
- 7. created in 1994 to establish regulatory requirements for structure/function claims
- 8. physical/potential link between potable water and contamination source to prevent backflow
- 15. situation where suspected food contamination/food allergens are reclaimed due to possible health outbreak/mortality
- 16. beard restraints and coverings for these should be used in food handling areas
- 18. foods that needs to be controlled to limit pathogen growth/toxin formation
- 20. where equipment may cause food safety to be compromised (e.g: pwer outages --> fridges keep food safe for ~4 hours with door shut)
- 22. created in 2013 to ensure gluten-free foods meet official FDA standards to be labeled gluten-free
- 23. a list of potential hazards with each step identified in the flow diagram
- 25. temperature roasts (this temp and rest for 3 minutes), whole-muscle intact beef steak should be cooked to this temp until a color change is achieved for this long
- 26. TCS ready-to-eat foods --> seafood --> Beef, pork (whole cuts) --> ground meat, fish --> poultry
- 27. founded in 2001 to enforce uniform national standards for agricultural products in the US
- 28. chill utensils and ingredients before using, prep in small batches, store leftover ingredients at <41°F for <7 days
- 30. anywhere between 41-135 °F where most bacteria/pathogens grow there
- 33. temperature ground meat, ratites, non-intact meats (mechanically tendeized/injected), ground (comminuted), seafood, raw eggs & egg products hot held for service need to be cooked for 17 seconds
- 35. highest priority agents leading to high mortality rates and public panic/social disruption (e.g: Ebola)
- 38. thermometer used to measure surface temperatures of food and equipment (prevents cross-contamination)
- 40. ~20 seconds in warm water with soap (hands, fingernails, and arms) and drying with single-use paper towels
- 42. should be frequently removed from prep areas, leakproof/waterproof/pest proof with lids, placed on asphalt/concrete covered (if outdoors)
- 44. The US agency that houses the US public health service department that houses the FDA and CDC
- 49. created in 2004 to enforce allergen listing (the Big 8) on ingredient lists using common names