Providing Safe Food

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