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FOOD SAFETY !

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