Across
- 7. Licensed professional who uses safe, current methods to prevent and control pests.
- 12. air space used to separate a water-supply outlet from any potentially contaminated source.
- 13. Liquid or gel used to lower the number of microorganisms on the skin’s surface.
- 16. Free of visible dirt. It refers only to the appearance of a surface.
- 19. Organization that develops and publishes standards for sanitary equipment design. It also assesses and certifies that equipment has met these standards.
- 22. Sheets supplied by the chemical manufacturer listing the chemical and its common names, its potential physical and health hazards, information about using and handling it safely, and other important information. OSHA requires employers to store these sheets so they are accessible to staff.
- 25. to safe levels.
- 26. Document issued by a regulatory agency that allows a requirement to be waived or modified.
- 29. Method of stock rotation in which products are shelved based on their use-by or expiration dates, so oldest products are used first.
- 31. Physical link through which contaminants from drains, sewers, or other wastewater sources can enter a drinkable water supply. A hose connected to a faucet and submerged in a mop bucket is an example.
- 33. laws.
- 34. Disease-causing inflammation of the liver. It is transmitted to food by poor personal hygiene or contact with contaminated water.
- 35. Smallest of the microbial food contaminants. Viruses rely on a living host to reproduce. They usually contaminate food through a food handler’s incorrect personal hygiene. Some survive freezing and cooking temperatures.
- 36. Path food takes through an operation, from purchasing and receiving through storing, preparing, cooking, holding, cooling, reheating, and serving.
- 42. Substances added to food to lengthen its shelf life. They are also used to alter food so it does not need time and temperature control. Some are used to enhance flavor.
- 44. Food has been time-temperature abused any time it has been allowed to remain too long at a temperature favorable to the growth of foodborne microorganisms.
- 46. Single-celled, living microorganisms that can spoil food and cause foodborne illness.
- 49. Prohibiting food handlers from working in the operation due to specific medical conditions.
- 50. The transfer of an allergen from a food containing an allergen to a food that does not contain the allergen.
- 51. Food that contains moisture and protein and has a neutral or slightly acidic pH. Such food requires time-temperature control to prevent the growth of microorganisms and the production of toxins.
- 52. People susceptible to foodborne illness due to the effects of age or health on their immune systems, including infants and preschool-age children, older people, people taking certain medications, and those with certain diseases or weakened immune systems.
- 53. Packaging method that reduces the amount of oxygen available in order to slow microbial growth. ROP methods include sous vide, MAP, and vacuum packaging.
- 54. An incident in which two or more people experience the same illness symptoms after eating the same food.
Down
- 1. The most common and versatile type of thermometer, measuring temperature through a metal probe with a sensor in the end.
- 2. Microorganisms, such as viruses, bacteria, parasites, and fungi, as well as toxins found in certain plants, mushrooms,
- 3. Suppliers that have been inspected, are able to provide an inspection report, and that meet applicable local, state, and
- 4. open doors. Insects avoid them.
- 5. Chemical substances that can contaminate food, such as cleaners, sanitizers, polishes, machine lubricants, and toxic metals,that leach from cookware and equipment.
- 6. Predetermined step taken when food does not meet a critical limit.
- 8. Organism that needs to live in a host organism to survive. can be found in water and inside many animals, such as cows, chickens, pigs, and fish. Correct cooking and freezing will kill.
- 9. In a HACCP system, the minimum or maximum limit a critical control point (CCP) must meet in order to prevent, eliminate, or reduce a hazard to an acceptable level.
- 10. Acronym for the conditions needed by most foodborne microorganisms to grow: food, acidity, temperature, time, oxygen, moisture.
- 11. Group of programs, procedures, and measures designed to prevent foodborne illness by actively controlling risks and hazards throughout the flow of food.
- 14. Federal agency responsible for the inspection and quality grading of meat, meat products, poultry, dairy products, eggs and egg products, and fruit and vegetables shipped across state lines.
- 15. Small, living organisms that can be seen only with the aid of a microscope. There are four types of microorganisms that can contaminate food and cause foodborne illness: bacteria, viruses, parasites, and fungi.
- 17. The temperature range between 41ËšF and 135ËšF (5ËšC to 57ËšC), within which most foodborne microorganisms rapidly grow.
- 18. Occurs when microorganisms are transferred from one food or surface to another.
- 20. In a HACCP system, the points in the process where you can intervene to prevent, eliminate, or reduce identified
- 21. Equipment designed to cool food quickly.
- 23. Food safety management system based on the idea that if significant biological, chemical, or physical hazards are identified at specific points within a product’s flow through the operation, they can be prevented, eliminated, or reduced to safe levels.
- 24. Foreign objects that can accidentally get into food and contaminate it, such as hair, dirt, metal staples, and broken glass as well as naturally-occurring objects, such as bones in fillets.
- 27. Food safety management system designed to prevent foodborne illness by addressing the five most common risk factors identified by the CDC.
- 28. Science-based reference for retail food operations on how to prevent foodborne illness.
- 30. Federal agency that issues the FDA Food Code working jointly with the U.S. Department of Agriculture (USDA) and the Centers for Disease Control and Prevention (CDC). also inspects foodservice operations that cross state borders—interstate operations such as food manufacturers and processors, and planes and trains—because they overlap the jurisdictions of two or more states.
- 32. Unit of lighting equal to the illumination one foot from a uniform light source. Also called lux.
- 37. Ranging in size from microscopic, single-celled organisms to very large, multicellular organisms. Fungi most often cause food to spoil. Molds, yeasts, and mushrooms are examples.
- 38. A naturally-occurring protein in food or in an ingredient that some people are sensitive to. If enough of an allergen is eaten, an allergic reaction can occur.
- 39. seafood, that have contaminated food.
- 40. Level of acid in food.
- 41. Devices installed above or alongside doors that blow a steady stream of air across an entryway, creating an air shield
- 43. Prohibiting food handlers from working with or around food, food equipment, and utensils.
- 44. Poisons produced by pathogens, plants, or animals. Some occur in animals as a result of their die
- 45. Unwanted reverse flow of contaminants through a cross-connection into a drinkable water system.
- 47. Eggs that have been cracked open and combined in a common container.
- 48. Agencies of the U.S. Department of Health and Human Services that investigate foodborne-illness outbreaks, study the causes and control of disease, publish statistical data, and conduct the Vessel Sanitation Program.