Across
- 3. responsible for a broad range of policies and programs
- 5. system organs and processes of the body
- 6. method the oldest food items are used before newer ones to prevent spoilage
- 8. allergens substances in foods that trigger an immune response in certain individuals allergens
- 9. food requiring time and temperature control for safety
- 13. by date the date by which the store should sell the product to maintain quality and freshness for the customer
- 14. a bacterium, virus, or other microorganism
- 16. adisease transmission where pathogens are spread from an infected person's feces oral route
- 17. illness a condition that occurs when a person consumes food or water contaminated
- 18. antiseptcs FDA-compliant liquids or gels, used only after proper handwashing, to reduce pathogens on the skin
- 19. by date valid for five years
Down
- 1. people that at high risk for foodborne illness
- 2. restraint hairnets, caps, or other coverings designed to contain all exposed hair
- 4. foods that are considered safe for consumption without any further preparation
- 6. of food the entire path food takes from its purchase and delivery to a foodservice operation
- 7. contact the transfer of a food allergen to an allergen-free food or surface
- 8. TOM Food, Acidity, Temperature, Time, Oxygen, and Moisture
- 10. a medical condition with yellowing of the skin
- 11. the FDA's Food Defense system for preventing intentional food contamination
- 12. carries harmful pathogens and spreads disease to others
- 15. cover a wound dressing, like a finger cot or bandage