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FOOD SAFETY !

by Tony Correia
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Across
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AEROBES NEED THIS TO MULTIPLY
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ONE TYPE OF FOODBORNE HAZARD
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THE PRESENCE OF OBJECTIONABLE SUBSTANCES IN FOOD
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THIS IS ALSO KNOWN AS "FIRST IN FIRST OUT"
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NUMBER OF HOURS 1D MUST BE CHANGED
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FOOD THAT SHOULD NEVER BE STORED ABOVE READY TO EAT ITEMS.
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WHO TO RELY ON TO GET HACCP DONE
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A LIFE FORM THAT LIVES OFF ANOTHER LIFE FORM
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PERIOD OF INACTIVITY, WHEN PATHOGENS DO NOT MULTIPLY
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SOME FOODS NEED TO BE COOKED TO THIS, IN ORDER TO MAINTAIN PROPER FOOD SAFETY
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ROTATING FOOD PROPERLY HELPS KEEP THIS DOWN
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IN FOOD - GLASS, PAPER AND BUGS ARE EXAMPLES OF THIS FOOD BORNE HAZARD
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14-D SHOULD ALWAYS BE DONE BEFORE PUTTING THESE ON
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THE WAY YOUR AREA SHOULD ALWAYS BE, ESP. BEFORE SANITIZING
Down
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TO DO THIS... STORE IN A FRIDGE 41 DEGREES OR COLDER OR UNDER RUNNING POTABLE WATER 70 DEGREES OF COLDER
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CHEMICAL USED TO SANITIZE WORK SURFACES
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SMALL LIFE FORMS WHICH INCLUDE BACTERIA & OTHERS
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ZONE BETWEEN 41 AND 135 DEGREES FARENHEIT IN WHICH BACTERIA MULTIPLY
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CAN BE FOUND IN UNTREATED MILK AND DAIRY PRODUCTS AS WELL AS RAW VEGETABLES
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A FOODBORNE OUTBREAK IS CLASSIFIED BY THIS NUMBER OF ILLNESSES REPORTED
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AGENCY WHICH PUBLISHES THE FOOD CODE
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SYMPTOMS OF THIS CAN TAKE 24-48 HOURS.
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THESE, ALONG WITH INSECTS AND BIRDS, ARE ALWAYS A CONCERN FOR FOOD ESTABLISHMENTS
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ORGANISM THAT CAUSES DISEASE
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IMPORTANT WAY TO AVOID 7-A
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BACTERIA CAN MULTIPLY EVERY 10-20 ______
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FOOD INDUSRTY'S BEST KNOWN METHOD TO PREVENT, REDUCE AND ELIMINATE FOODBORNE ILLNESS
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PATHOGEN FOUND IN RAW SEWAGE, RAW VEGETABLES AND ALSO WATER
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TYPE OF FOOD WHERE BACTERIA HAVE A HARD TIME MULTIPLYING
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HEPATITIS A IS A TYPE OF THIS INFECTION