Across
- 3. Illness-causing microorganisms that are found on food that was once considered safe.
- 4. Food prepared in a private ______ is considered to be from an unsafe source and must be avoided.
- 6. A foodborne-illness outbreak requires an investigation by a regulatory authority as well as confirmation by a ______.
- 9. Sliced ______, cut tomatoes, and cut leafy greens are all examples of TCS food.
- 10. An acronym for food requiring time and temperature control for safety.
- 12. A common type of meat classified as TCS food alongside beef, pork, and lamb.
- 15. Food might be received from unapproved ______ that are not practicing food safety.
- 16. The category of contaminants responsible for most foodborne illnesses.
- 19. Cleaners, sanitizers, and polishes are examples of this type of contaminant.
- 20. These are a type of biological contaminant that, along with parasites, fungi, and bacteria, are the greatest threat to food safety.
Down
- 1. An illness is considered a foodborne-illness ______ when two or more people have the same symptoms after eating the same food.
- 2. Unsafe food is usually the result of ______, which is the presence of harmful substances in food.
- 5. The federal administration that issues the Food Code.
- 7. Staff ______ is a challenge because training new staff leaves less time for ongoing food safety training.
- 8. A high-risk population whose immune systems weaken with age.
- 11. These plant items, along with their seeds, are considered TCS foods.
- 13. Foreign objects such as metal shavings, staples, and bandages represent this type of contaminant.
- 14. Failing to wash hands correctly after using the restroom is an example of poor personal ______.
- 17. The body's defense system against illness, which has not yet built up strongly in preschool-age children.
- 18. One of the four types of pathogens that can contaminate food, along with viruses, parasites, and fungi.