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FOOD SAFETY

National Healthcare Food Service Worker Week
October 6-12, 2024
Across
DEVICE USED OVER THE HEAD TO KEEP A FOOD HANDLER'S FOOD SAFE.
FEDERAL AGENCY RESPONSIBLE FOR INSPECTING AND QUALITY GRADING OF MEAT, POULTY, DAIRY, EGGS & FRUIT AND VEGETABLES.
AN EXTRA DIETARY SOURCE ADDED TO THE DIET THAT IS DIFFERENT FROM CONVENTIONAL FOOD.
LIST OF FOOD AND BEVERAGE OFFERED TO PATIENTS.
PRESCENCE OF HARMFUL SUBSTANCES IN FOOD.
THE BODY'S NEGATIVE REACTION TO A PARTICULAR FOOD PROTEIN.
LIQUID OR GEL USED TO LOWER THE NUMBER OF ORGANISMS ON THE SKIN'S SURFACE.
KEEP COLD FOODS COLD.
PROCESS OF REDUCING NUMBER OF MICROORGANISMS ON A SURFACE.
DEVICE FOR ACCURATELY MEASURING THE INTERNAL TEMPERATURE OF FOOD.
ORGANIC COMPOUNDS THAT ARE ESSENTIAL FOR NORMAL GROWTH AND NUTRITION.
ANY OF THE FOODS OR SUBSTANCES IN A RECIPE.
REMOVALS OF FOODS FROM THE MARKET THAT ARE IN VIOLATION OF US FDA REGULATIONS.
Down
PROCESS OF INTRODUCING ADDITIONAL FLUID INTO THE BODY.
HAS SLOTS TO HOLD FOOD CONTAINERS TO KEEP THE FOOD HOT.
PROCESS OF ENSURING THAT A THERMOMETER GIVES ACCURATE READINGS.
EQUIPMENT DESIGNED TO COOL FOOD QUICKLY.
TYPE OF FUNGUS THAT CAUSES FOOD SPOILAGE.
PREVENTS FOODS FROM SPOILING.
METHOD OF STOCK ROTATION IN WHICH PRODUCTS ARE SHELVED BASED ON THEIR USE-BY OR EXPIRATION DATE.
THEY PROVIDE A BARRIER BETWEEN HANDS AND THE FOOD THEY TOUCH.
RECOMMENDED PERIOD OF TIME DURING WHICH FOOD CAN BE STORED.
ANY SUBSTANCE THAT IS IN ADDITION TO FOOD THAT AFFECTS THE FOOD'S CHARACTERISTICS.
KEEP HOT FOODS HOT.
WATER CONTAINING MINERALS SUCH AS CALCIUM AND IRON.
CLEANLINESS AND MAINTENANCE OF SKIN, HAIR, NAILS.