Obj. 2.02 Food Safety Terms”.

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Across
  1. 3. the range that is above 41 degrees and below 135 degrees where bacteria grows fastest
  2. 5. the federal agency specifically responsible for tracking and controlling the spread of infection diseases in the us
  3. 7. time period of time sanitizer must be in contact with a surface to work properly
  4. 11. Microorganisms that cause disease
  5. 13. when an allergen is unintentionally transferred from a food containing an allergen to a food that does not contain the allergen
  6. 15. a food that requires strict control of time and temperature to limit bacteria growth and or toxin formation
  7. 16. symptoms have cleared so the food handler is approved to work
  8. 17. is the transfer of a harmful substance from one food item to another usually from raw to cooked or ready to eat food
  9. 21. A food that has undergone temperature treatments processing and or packaging by a government
  10. 22. an instance of a person becoming ill from food suspected or confirmed
  11. 23. inability to digest chemicals in food that leads to uncomforable symptoms
  12. 25. anything edible that people usually consume including water and ice
  13. 26. two or more cases of a similar illness that results from eating a common food
Down
  1. 1. a surface of equipment or a utensil with which food normally comes into contact or from which food normally comes into contact or from which food may drain drip or splash
  2. 2. illness caused by consumption of contaminated foods
  3. 4. is the presence of substances in food that can be harmful to humans
  4. 6. anything that could cause harm to consumers there are three general categories physical, chemical and biological
  5. 8. when food is left in the temperature danger zone for an extended period of time or does not reach its safe internal temperature
  6. 9. reduces the number of disease causing microorganisms on equipment and utensils to acceptable to public health levels
  7. 10. temperature in the last place of the food to be heated
  8. 12. any surface touched by clean or dirty hands
  9. 14. symptoms dictate that food handlers cant work w/or around food
  10. 18. symptoms or diagnosis dictate that food handler cant work in food establishments
  11. 19. an abnormal immune response to proteins in food
  12. 20. foods that can be consumed without preparation or treatment, such as washing or cooking, immediately before they are eaten
  13. 24. removal of dirt or food residue