Across
- 2. The microorganisms that cause illness.
- 4. Food that can be eaten without further preparation, washing, or cooking.
- 5. The most important part of personal hygiene.
- 7. A type of food safety management system. Identifies major hazards at specific points within a food’s flow through the operation.
- 9. Chemicals that remove food, dirt, rust, stains, minerals, and other deposits.
- 13. Regular adjustments to tools to keep them accurate.
- 16. The spread of pathogens from one surface or food to another.
- 17. Reducing pathogens on a surface to safe levels.
- 19. This is the rotation of food in storage to use the oldest inventory first.
- 20. Cause many foodborne illnesses. As they grow and die, create toxins (poisons) in food.
Down
- 1. This includes more than just the people who prepare food. Servers and even dishwashers
- 3. Something with the potential to cause harm. In the preparation of food, hazards are divided into three categories: biological, chemical, and physical.
- 6. Can spoil food quickly. The signs of spoilage include the smell or taste of alcohol, white or pink discoloration, slime, and bubbles.
- 8. Parasites are organisms that live on or in another organism (the host). The parasite receives nutrients from the host.
- 10. The leading cause of foodborne illness. Can survive refrigerator and freezer temperatures.
- 11. A way to remember the six conditions pathogens need to grow: food, acidity, temperature, time, oxygen, and moisture.
- 12. Removing food and other dirt from a surface.
- 14. The transfer of allergens from food containing an allergen to the food served to a customer.
- 15. Can cause illness, but most commonly, they are responsible for spoiling food
- 18. A formal review or examination conducted to see whether an operation is following food safety laws.