Across
- 3. ,the physical link between safe
- 8. ,associated with jaundice,vomiting,fever,dirahea...
- 10. ,Temperature of poultry.
- 15. ,abriviation of Reduce Oxygen Packaging.
- 16. ,yellow of the eyes.
- 19. ,ingredient people are sensitive to in food.
- 22. ,use to see temperature of food.
- 23. ,transfer from one surface of the food to another.
- 25. ,temperature in a pantry.
- 26. ,abriviation for national sanitaztion foundation.
- 28. ,abreiviation of center disease control.
- 29. ,abriviation for Assure,Look,employees,reports,threat.
- 31. ,who writes the food codes.
- 32. ,inspects all foods.
- 33. ,how many days do you keep seafood tags.
- 34. ,associated with Bacteria,virus,fungi,parasite..
- 35. ,inspects all food except poultry.
- 36. ,abriviation for ready to eat.
- 38. ,how many inches off the table.
- 39. ,temperature for ground meats.
Down
- 1. ,
- 2. ,associated with sprouts,wheat,potatoes,soy...
- 4. ,abrieviation for temperature danger zone.
- 5. ,reads the surface of foods...
- 6. ,associated with cleaners,pestasides,polishers..
- 7. ,stay in for 7 sec.
- 9. ,a form of bacteria take to keep from dying when they do not have enough food..
- 11. ,how many inches should equipment be off the ground.
- 12. ,the reverse flow of contaminates through a cross connection into the drinkable water supply.
- 13. and dirty water,such as drains,sewers...
- 14. ,the cover that comes out 14 inches.
- 17. ,Bubbly,pink,smells like alcohol.
- 18. ,License.
- 20. ,assocaiated with bones, hair,staples...
- 21. ,stay in for 30 sec.
- 24. ,associated with shellfish (water).
- 27. ,6 conditions for pathogens to grow.
- 30. ,total tritatable acidity.
- 36. ,ostrich and emu.
- 37. ,temperature for beefs,roast,lamb,pork...
- 39. ,lowest temperature on buffet.