Chapter 1 Food Safety Crossword

Food safety involves activities, standards and procedures necessary to keep foods from becoming__________ Pg 3
_________foods are foods that a won't make you sick or hurt when you eat them. Pg 4
Food contamination may be either biological or ________________Pg 4
Living organisms found in or on foods that can make us sick are called ________hazards. pg 4
There are four basic types of biological hazards: Bacteria, Viruses, _______and Fungi. Pg 5
______are single-called organisms that can live in food or water and also on our skin and clothing. Pg 5
A ______is an example of a fungus. Pg 6
The living cell that a virus invades is called the ____. Pg 6
______are a type of parasite often found in pork and wild game meats. Pg 6
Hair, food packaging, or a bandage are examples of _____hazards you can find in food. Pg. 6
Bug sprays, cleaning compounds and fertilizers are examples of _____hazards found in food. Pg. 6
A course in food safety that teaches food handlers safe practices is called a ______certification. Pg 7
Botulism is a bacteria found in ______foods. Pg 8
E. Coli is a bacteria most often found in raw and uncooked ground ______. Pg 8
______is a bacteria found in eggs, poultry and shellfish. Pg 8
A virus found in shellfish from polluted water is called _________A. Pg 8
The "T" in FAT TOM stands for time and _______ Pg 10
Temperatures from 41 to 135 degrees are in the range called the ______zone. Pg 11
Aw is the abbreviation for _____activity and is the amount of moisture available in a food. Pg 11
______contamination means that a disease-causing substances is introduced directly to a food. Pg 11
Cross-contamination occurs when a food that is safe, comes in contact with biological, ________, or chemical contmainants. Pg 21
To avoid cross-contamination, raw meat and raw _____should not be on the same work surface. Pg 22
Keeping yourself clean, well groomed and healthy is called personal _______. Pgs 13 & 15
One of the most important elements in keeping food safe is proper _____washing. Pg 13
Disposable _____prevent your bare hands from coming into contract with ready -to-serve food. Pg 14
A chemical hazard found in fish that is released in the air through industrial pollution is called _____Pg 16
Sanitizing means that you have used either _____or chemical to reduce pathogens to a safe level. Pg 16
Cleaning is a three-step process. You wash, _____and sanitize. Pg 16
Mice, flies, cockroaches and mosquitos are examples of ______Pg 14
The ___of food is the route food takes from the kitchen to the customer. Pg 21
Two types of perishable foods are those store in the refrigerator and those stored in the _____Pg 22
Flour, tea, sugar, rice and pasta are known as _____goods. Pg 22
FIFO stand for _____in, First out. Pg 22
32 _ 36 degrees Fahrenheit is the ideal storage temperature for meat and _____Pg 23
________should be kept between 36-40 degrees fahrenheit. Pg 22
There are three ways to thaw food: Refrigerator, under running water and the _______Pg 26
Keeping hot food in steam tables and cold foods in refrigerators until ready to serve is called _____food. Pg 27
The "A" in HACCP stand for ______Pg 31
Another name for a health inspection is called a food-safety _____Pg 30