Across
- 4. A device that prevents back-siphonage of water by admitting atmospheric pressure through ports to the discharge side of the device
- 7. Food, acidity, time, temperature, oxygen, and moisture
- 8. The reverse flow of dirty water through a cross connection backwards into the clean water supply
- 9. A vacuum that is formed due a drop in water pressure
- 13. Air space used to separate a water-supply outlet from any potentially contaminated source
- 15. People who carry pathogens and infect others, yet never get sick themselves
- 16. tiny organisms that can make you sick if they get inside your body
- 18. They should be used near the end of the estimated cooking time to check for final cooking temperatures
- 19. removes food and other dirt from a surface
- 20. a yellow discoloration of the body tissue
Down
- 1. hot and cold running water, soap, a way to dry hands, garbage container, signage that says to wash hands
- 2. Physical link through which contaminants from drains, sewers, or other wastewater sources can enter a drinkable water supply
- 3. water that's safe to drink
- 5. consists of one compartment for washing, rinsing, and sanitizing
- 6. reduces pathogens on a surface to safe levels
- 10. a systematic approach to identifying, evaluating, and controlling food safety hazards
- 11. assure, look, employees, reports, and threat
- 12. thermometers which measure temperature through the use of a metal probe
- 14. buildup of grease in pipes that causes odors and contamination
- 17. providing assistance to America's Farmers, improving health, endinghunger, ensuring food safety, providing marketing assistance, and conserving and protecting natural resources