Across
- 3. Personal cleanliness practices
- 4. This bacteria is often linked with contaminated ground beef and contaminated produce
- 5. Associated with foods such as salads containing TCS food (potato, tuna, shrimp, macaroni). Also associated with contaminated water. Control flies!
- 10. Inspects retail and foodservice operations
- 12. When any rule of time or temperature is not followed during food preparation or storage.
- 15. Conducts research into the causes of foodborne illness outbreaks
- 18. Usually found by word of mouth. Should be willing to show you their operation
- 24. Foodborne illness caused by one of four categories of microorganisms.
- 26. A protein in a food or ingredient that some people are sensitive to
- 27. Referred to as the "cruise ship virus." Highly contagious within only a few hours after consumption.
- 28. Biological contaminant. Includes yeasts, molds and mushrooms
Down
- 1. Indicates the acidity or alkalinity level of a food.
- 2. A poison. Can't be destroyed by cooking or freezing.
- 5. This bacterial foodborne illness is only found in humans. Exclude food handlers who have been diagnosed with an illness caused by this bacteria.
- 6. These microscopic organisms can be found almost everywhere. They live in and on our bodies. When given the right conditions they will double in number approximately every 20 minutes.
- 7. A bodily reaction that serves as an indicator one has been contaminated by a pathogen.
- 8. Inspects meat, poultry and eggs
- 9. An object that has made it's way into food. Examples are stamples, wood, metal shavings and bones.
- 11. Requires time and temperature control for safety
- 13. A disease-causing organism.
- 14. Requires no further cooking or preparation
- 16. Examples: Spraying chemical sanitizer info food. Adding too much chlorine to the sanitizer water in the 3 compartment sink. Spraying pesticides in the kitchen.
- 17. As a means to prevent this foodborne illness, staff who have jaundice must be excluded from the operation. A carier of this virus can be symptom-free but still spread the illness to others.
- 19. Those people who are most likely to become sick from a foodborne illness.
- 20. This is the result of eating contaminated food.
- 21. Temperature range where bacteria thrive.
- 22. Carried by humans and animals. Need to be inside a living cell to grow. Not destroyed by normal cooking temperatures.
- 23. A symptom of some foodborne illnesses. Yellowing of the skin and eyes.
- 25. Writes the Food Code. Inspects all food except for meat, poultry and eggs.