Chapter 2 Vocabulary Crossword

What causes many foodborne illnesses?
Can chack temperatures from 0 degrees to 220 degrees
regular adjustments to tools to keep them accurate.
Chemicals that remove food
Removing food and other dirt from a surface
The specific period of time during which objects being sanitized must be immersed in a solution.
Occurs when harmful things are present in food, making it unsafe to eat
Action taken to fix a problem if a critical limit hasn't been met
The points in a process where identified hazard(s) can be prevented, eliminated, or reduced to safe levels.
A requirement, such as a temperature requirement, that must be met to prevent, eliminate, or reduce a hazard
The transfer of allergens from food containing an allergen to the food served to a customer.
The spread of pathogens from one surface or food to another.
A way to remember the six conditions pathogens need to grow: food, acidity, temperature, time, oxygen, and moisture.
Rotation of food in storage to use the oldest inventory first. Many operations use the FIFO method to rotate refrigerated, frozen, and dry food during storage.
The path that food takes in an operation. It begins when you buy the food and ends when you serve it.
The body's negative reaction to a food protein.
A group of procedures and practices that work together to prevent foodborne illness.
A disease transmitted to people by food.
A disease transmitted to people by food.
This includes more than just the people who prepare food. Servers and even dishwashers are considered foodhandlers, because they either handle food directly or work with the surfaces that food will touch.
This includes more than just the people who prepare food. Servers and even dishwashers are considered foodhandlers, because they either handle food directly or work with the surfaces that food will touch.
The most important part of personal hygiene.
Something with the potential to cause harm. In the preparation of food, hazards are divided into three categories: biological, chemical, and physical.
A type of food safety management system. HACCP identifies major hazards at specific points within a food's flow through the operation.
Certain groups of people who have a higher risk of getting a foodborne illness than others
Certain groups of people who have a higher risk of getting a foodborne illness than others
The body's defense against illness.
These thermometers, which measure the temperatures of food and equipment surfaces, do not need to touch a surface to check its temperature, so there is less chance for cross-contamination and damage to food.
A formal review or examination conducted to see whether an operation is following food safety laws.
A system that will prevent, control, or eliminate pest infestations in an operation.
A schedule that contains what should be cleaned, who should clean it, when it should be cleaned, and how it should be cleaned
Molds grow under almost any condition, but especially in acidic food with little moisture
Parasites are organisms that live on or in another organism (the host).
The microorganisms that cause illness.