World Food Safety Day 2025

Edit Answers
12345678910111213141516171819202122232425262728
Across
  1. 1. Take temperatures every _______ feet with a focus on TCS items
  2. 3. What is the acronym for the global initiative that brings awareness to food safety every June 7th
  3. 6. Rotating stock and using the oldest product first is known as ______
  4. 7. Unclean hands cause almost 80% of _______ illnesses
  5. 10. Only wear gloves when directly touching food or as Personal Protective _______ when handling chemicals
  6. 11. Change _______ and wash hands after handling allergens
  7. 13. WHO stands for World Health _______
  8. 15. _______ is one of the simplest and most important things you can do to keep food safe!
  9. 18. Report anything that needs to be replaced or fixed (i.e. doors, cutting boards, knives, machines) to _______
  10. 19. All teams with drains must clean them _______ at a minimum
  11. 21. What is the lowest temperature of the Temperature Danger Zone: _______ to One Hundred Thirty-Five °F?
  12. 24. Proper cleaning and _______ are crucial to prevent cross-contamination (e.g., biological, chemical and physical)
  13. 25. Ensure ingredients containing allergens are stored _______ from other ingredients
  14. 27. _______-contact happens when one food accidentally comes in contact with another food containing allergens
  15. 28. TCS stands for Time/Temperature Control for _______
Down
  1. 2. Putting too much product into the cases or putting shelves in locations beyond the recommended settings, blocking airflow, is called _______
  2. 4. Cross-_______ happens when foodborne illness causing bacteria/viruses are introduced into the food
  3. 5. Never claim that in-house made or packaged product is allergen-_______
  4. 7. _______ foods should be solid to the touch
  5. 8. _______ and sink posters that outline cleaning and sanitizing should be posted in departments
  6. 9. Handwashing should take place for at least 20 _______
  7. 12. Proper food storage and separation is a priority in maintaining the _______ and safety of our products
  8. 14. Take temperatures every _______ hours using a clean calibrated thermometer
  9. 16. All TCS foods must be held below or above the _______ danger zone
  10. 17. Food-packaging and equipment should be stored at least _______ inches off the ground
  11. 20. What is the acronym Whole Foods Market Team Members can use to remember the nine major food allergens
  12. 22. DWL stands for _______ Work List
  13. 23. _______ refers to the cooled air the display unit creates that circulates from air intake to return vents and which helps keep food cold
  14. 26. _______ Food Safety Day is every year on June 7th