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