Across
- 2. Food requiring time and temperature control for safety (abbr. + word).
- 4. Program to keep pests out of food establishments (abbr.).
- 7. Organization that investigates foodborne illness outbreaks (abbr.).
- 9. Leading cause of foodborne illness; requires a host.
- 13. Poison produced by pathogens, plants, or animals.
- 14. Organism that lives on or in a host and takes nutrients.
- 16. Reverse flow of contaminants into a potable water supply.
- 18. Tool used to measure temperature of food or equipment.
- 19. Microorganism that causes illness or disease.
- 21. Removing dirt, food, and debris from a surface.
Down
- 1. Transfer of pathogens from one surface or food to another (two words).
- 3. Food safety system: Hazard Analysis Critical Control Point (abbr.).
- 5. Government agency that also conducts food safety research (abbr.).
- 6. Single-celled organisms that can cause foodborne illness.
- 8. Process of ensuring thermometer accuracy.
- 10. U.S. agency inspecting meat, poultry, and eggs (abbr.).
- 11. Most important personal hygiene practice.
- 12. Federal agency regulating all food except meat, poultry, and eggs (abbr.).
- 14. Device used for protective barrier when handling food (abbr.).
- 15. Reducing pathogens on a surface to safe levels.
- 17. Inventory method ensuring oldest stock is used first (abbr.).
- 20. Keeping food safe by controlling duration and heat (two words).