Across
- 3. symptoms have cleared so food handler is approved to work
- 4. to a food that does not contain the allergen
- 7. the range that is above 41°F and below 135°F where bacteria
- 10. or cooking, immediately before they are eaten
- 12. heat or chemical that destroys pathogenic microorganisms to safe levels
- 13. period of time sanitizer must be in contact with a surface to work properly
- 15. or from which food may drain, drip or splash
- 18. from raw to cooked or ready-to-eat food
- 19. when food is left in the temperature danger zone for an extended period
- 20. packaging by a government-inspected facility
- 21. the fastest
- 23. public health levels
- 24. a surface of equipment or a utensil with which food normally comes into
- 27. a food that has undergone temperature treatments, processing
- 29. is the transfer of a harmful substance from one food item to another,
- 30. chemical and biological
- 31. inability to digest chemicals in food that leads to uncomfortable symptoms
Down
- 1. temperature in the last place of the food to be heated
- 2. reduces the number of disease-causing microorganisms on equipment and utensils to
- 5. symptoms dictate that food handler can’t work with or around food
- 6. a food that requires strict control of time and
- 8. foods foods that can be consumed without preparation or treatment, such as
- 9. any surface touched by clean or dirty hands
- 11. is the presence of substances in food that can be harmful to humans
- 13. an instance of a person becoming ill from food; suspected or confirmed
- 14. when an allergen is unintentionally transferred from a food containing an
- 16. to limit bacterial growth and/or toxin formation
- 17. anything that could cause harm to consumers. There are three general categories:
- 22. symptoms or diagnosis dictate that food handler can’t work in food
- 25. time or does not reach its safe internal temperature
- 26. an abnormal immune response to proteins in food
- 28. microorganisms that cause disease