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Capter 2 Crossword

Across
Removing food and other dirt from a surface.
A disease transmitted to people by food.
Rotation of food in storage to use the oldest inventory first. Many operations use the FIFO method to rotate refrigerated, frozen, and dry food during storage.
Chemicals that remove food, dirt, rust, stains, minerals, and other deposits.
The transfer of allergens from food containing an allergen to the food served to a customer.
Certain groups of people who have a higher risk of getting a foodborne illness than others.
Regular adjustments to tools to keep them accurate.
The most important part of personal hygiene.
Occurs when harmful things are present in food, making it unsafe to eat.
Down
The spread of pathogens from one surface or food to another.
Reducing pathogens on a surface to safe levels.
The leading cause of foodborne illness. Viruses can survive refrigerator and freezer temperatures.
A requirement, such as a temperature requirement, that must be met to prevent, eliminate, or reduce a hazard.
Action taken to fix a problem if a critical limit hasn't been met.
The body's defense against illness.
A formal review or examination conducted to see whether an operation is following food safety laws.
Food that can be eaten without further preparation, washing, or cooking.
he specific period of time during which objects being sanitized must be immersed in a solution. The contact time depends on the type of sanitizer being used.
Cause many foodborne illnesses. Some bacteria, as they grow and die, create toxins (poisons) in food. Cooking may not destroy these toxins, and people who eat them can become sick
The body's negative reaction to a food protein.