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