Across
- 4. what must be on a TCS label?
- 6. not accepting items
- 11. put on sanitizer ______ washing your hands
- 16. symptoms of a foodborne illness
- 19. ph is measured by
- 20. used to measure temp of food
- 22. first step when washing dishes
- 23. use _____ after washing hands
- 25. _____ is short for "temperature danger zone"
- 26. how many hours you have to get temperature from 70 to 41
- 27. what is the fourth step in hand washing?
- 28. food and drug administration
- 29. what is the number one cause of foodborne illness?
- 30. what does the "t" in ALERT stand for?
- 32. metal shavings is an example of what hazard?
- 37. examination of restaurants to ensure food safety
- 38. boiling and freezing point
- 40. has to be the brightest place
- 41. what does the O in fattom stand for?
- 42. when two or more people get sick from eating the same thing at the same place
Down
- 1. what does the M in fattom stand for?
- 2. yellowing of the eyes is?
- 3. bacteria, mold, yeast, parasites are examples or what hazard?
- 5. greyish yellowish fungus that grows in jams and jellies
- 7. how many minutes does it take for bacteria to double?
- 8. molds, yeast, mushrooms are examples of?
- 9. mold in an example of
- 10. the final step in hand washing
- 12. how many hours you have to get temperature 70
- 13. symptom of a foodborne illness
- 14. microorganism that causes illness
- 15. microorganism that can't live without a host
- 17. take off before using the bathroom
- 18. part of the big 8
- 21. chemical physical biological
- 22. third step in handwashing
- 24. Used to measure the surface temperature
- 31. hat percent of food allergens come from the big 8
- 33. cleaning supplies is an example of what hazard?
- 34. first in first out
- 35. ________ is short for "ready to eat"
- 36. how many days before you can throw out tags
- 39. ______ is short for reduced oxygen package