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