food industry safety terms Crossword

What's a naturally occurring protein in a food or ingredient that some people are sensitive to?
What's a point, step or procedure at which controls can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptable (critical) levels
What's a scientific system that identifies specific hazards and measures for their control to ensure the safety of food
What happens when enough of an allergen is consumed by an allergen sensitive person, the immune system mistakenl considers it harmful and attacks the food protein, causing a reaction
What's a labeling standard for food that is stored for longer than a 24 hour period. Date marking must indicate when the food must be sold, eaten or thrown ou
hat is the body’s defense against infectious organisms and other invaders. Through a series of steps called the immune response, the immune system attacks organisms and substances that invade body systems and cause disease
What's a single-celled, living microorganisms that can spoil food and cause foodborne illness
What's a mnemonic device used in the food service industry to describe the six favorable conditions required for the growth of foodborne pathogens.
What's an independent, internationally recognized, non-profit organization that certifies foodservice equipment and ensures it is designed and constructed in a way that promotes food safety
What is a federal agency that conducts and supports health promotion, prevention and preparedness activities in the United States with the goal of improving overall public health
What's the U.S. Food and Drug Administration responsible for protecting and promoting public health through the regulation and supervision of food safety, along with other entities of public health
What's a branch of the U.S. department of Labor responsible for establishing and enforcing safety and health standards in the workplace
What is the presence of harmful substances in food
What's viruses, parasites, fungi and bacteria that threaten the safety of food
What's cleaners, sanitizers and polishes that enter food and make it unsafe
What's a foreign object such as metal shavings, staples and bandages that enter food and make it unsafe
What's the path that food travels through a foodservice establishment, typically starting with purchasing/receiving and ending with cleaning/disposal
What is the public health agency in the U.S. Department of Agriculture responsible for ensuring that the nation’s commercial supply of meat, poultry and egg products is safe, wholesome, and correctly labeled and packaged
What's the public health agency in the U.S. Department of Agriculture responsible for ensuring that the nation’s commercial supply of meat, poultry and egg products is safe, wholesome, and correctly labeled and packaged
What's food that requires time/ temperature control for safety to limit pathogen growth or toxin formation
What's the range in which pathogenic bacteria can multiply rapidly in a food and possibly cause foodborne disease (40°F to 135°F)
What is any time TCS food is in the temperature danger zone (40°F to 135°F)
What is the smallest microbial food contaminant, which can be transferred from person to person, person to food or person to food-contact surface