Providing Safe Food

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Across
  1. 2. at risk for foodbourne illness
  2. 5. illness-causing microorganisms are more frequently found on types of food that once were considered safe
  3. 6. at high risk for foodbourne illnesses
  4. 7. could contaminate food if used incorrectly(cleaners,polishes,sanitizers)
  5. 8. staff speaks different language
  6. 9. pressure to work quickly can make it hard to take the time to follow food safety practices
  7. 12. training new staff= less time for food safety training
  8. 13. a contaminant which contains pathogens (bacteria, virus, parasite, fungi
  9. 14. is one of the TCS foods
Down
  1. 1. pathogens that can be transferred from one surface or food to another
  2. 3. a contaminant which includes foreign objects (paper, hair, fish bones)
  3. 4. Inspects meat, poultry and eggs
  4. 10. one of the result of purchasing food from an unsafe source results in this
  5. 11. this is a _____ in foodbourne illness
  6. 15. inspects all food except meat,poultry and eggs