Across
- 2. stands for time temperature controlled for safety
- 4. used to check the temperature of food items.
- 8. hand sanitizer is this type of contamination
- 9. acronym used to for the conditions necessary for bacterial growth.
- 10. the best hygiene practice of a foodhandler to prevent contamination is to wash these.
- 11. using the oldest item first
- 15. when unintentional transferred from one substance or object to another and has a harmful affect with harmful effect.
- 16. harm caused to something in such a way as to impair its value, usefulness, or normal function.
- 19. to make unfit for use by the introduction of undesirable elements
- 20. this occurs when two or more people get sick from eating the same food.
Down
- 1. the date which the product should be eaten.
- 3. tells how long the item can be displayed for sale.
- 5. food that doesn't need to be cooked or reheated before serving.
- 6. finger nail in food is this type of contamination.
- 7. fish,shrimp,peanuts, treenut, milk, soy are examples of the most common.
- 11. anyone who works with food.
- 12. this date is the recommended last date for the product to be at it's peak.
- 13. the label must indicate when the food must be sold, eaten or thrown out.
- 14. the type of delivery that takes place after hours.
- 17. must take these off when leaving the kitchen and placed back on once you return. Protects clothes.
- 18. the big 6 all came from this type of illness.