Food borne illnesses Crossword

A Foodborne________, commonly referred to as food "poisoning" is a disease carried to people by food or water.
A Foodborne__________, is an incident in which two or more people experience the same illness symptoms after eating a common food.
___________ or other microorganisms that have contaminated food cause most food borne illness.
The temperature ________________ is between 41 degrees F to 140 degrees F.
A foodborne illness can result from a harmful ________ getting into a food that is then eaten by a person.
_________ are another potential source of contamination
___________ contaminated include dirt, hair,nail polish flakes, insects, broken glass, and crockery, nails, staples, metal, or plastic fragments, and buts
To prevent foodborne illness, foodservice personnel must follow procedures for good personal ___________
The temperature danger zone is between _____ degrees to 140 Degrees
___________-temperature relationship problems occur because, food is not stored, prepared, or held at required temperatures
One of the most common causes of foodborne illness is ______ contamination, the transfer of bacteria from hand to hand, food to food, or equipment to food.
the ___________ method is used most often unless a thermometer cannot register a temperature of 32 degrees F (0 degrees C)
______________ method may be less reliable than the ice-point method because of variation due to high altitude
An easy way to determine if hands are rubbed and lathered for 20 seconds is to sing one verse of______________________
cuts, burns, or any kind of break in the skin could harbor harmful__________ that can contaminate food and cause a foodborne illness
________ to food cross contamination happens when harmful microorganisms from one to such as unwashed produce, contaminate other foods.
Bacteria may pass from ___________ to food when the equipment that has touched food has not been properly cleaned and sanitized before being used to prepare another food
Foodservice ___________ are responsible for learning about food safety and following food safety requirements and guidelines
The foodservice __________ is responsible for knowing and implementing the state and local public health department regulations regarding food sanitation and safety
The 3 main________ illnesses are Biological, Physical and Chemical
The harmful microorganisms called ___________ can come from a variety of sources
__________- spreading pest, such as cockroaches, flies or mice which are attracted to food preparation areas, may contaminate food, equipment, or device areas.
_________ spread organisms from their bodies to food by unclean hands, coughing, sneezing.
____________ facilities and equipment may spread harmful organisms to people of food
___________ microorganisms may contaminate food during preparation and serving
The ______ primary ways of preventing foodborne illness are practice good personal hygiene, control time and temperature of foods, and prevent cross contamination