Across
- 4. An acronym for using a fire extinguisher: Pull the pin, Aim at the base, Squeeze the handle, and Sweep from side to side
- 5. A microorganism that causes disease.
- 7. Food safety management system based on the idea that if significant biological, chemical, or physical hazards are identified at specific points within a product's flow through the operation, they can be prevented, eliminated, or reduced to safe levels
- 10. Maintenance Scheduled, routine tasks (cleaning, lubrication, inspection) to prevent failures before they occur.
- 11. A yellowing of the skin and eyes
- 12. A probe tool used to check the internal temperature of food.
- 13. Conditions or practices conducive to maintaining health and preventing disease.
Down
- 1. Food that requires time and temperature control to limit the growth of pathogens.
- 2. Documents providing detailed information about chemical products, including hazards and first-aid measures.
- 3. Acronym for the conditions needed by foodborne bacteria to grow, food, acidity, temp, time, oxygen and moisture
- 6. A systematic approach used to identify, evaluate, and control food safety hazards.
- 8. Microscopic living organisms that can cause spoilage or illness.
- 9. Stock rotation method ensuring older, earlier-received inventory is used first.