Across
- 2. Guidelines set by the FDA to ensure food safety
- 5. Common source of contamination if not handled properly
- 8. Worn over clothing to protect food from contamination
- 9. Location where only authorized staff should enter
- 12. Type of thermometer used for checking liquids like soups and sauces
- 15. Order of steps in the kitchen to avoid cross-contamination
- 17. When two or more people get the same illness from the same food
- 18. Used to trace the source of shellfish
- 19. Must be done to 165°F for previously cooked TCS foods
- 20. Any biological, chemical, or physical property that can cause food to be unsafe
- 21. Sheet providing information on chemical products (Material Safety Data Sheet)
- 22. Type of glove or item meant to be used once and thrown away
- 24. Process of bringing hot food down to safe storage temperatures
Down
- 1. Can occur when someone eats food contaminated with pathogens
- 3. Area used to store canned and shelf-stable goods
- 4. Steps taken when a food safety standard is not met
- 6. Harmful microorganism that can cause disease
- 7. Unwanted reverse flow of dirty water into a clean water supply
- 9. What food handlers must do if they have symptoms like vomiting or diarrhea
- 10. When food goes bad due to bacteria or poor storage
- 11. Presence of pests in a food facility
- 13. Area where food is prepared; must be cleaned and sanitized
- 14. Type of containers and equipment safe for food use
- 16. Food that requires Time and Temperature Control for Safety
- 23. Must include name of food and date when storing