Food Safety Part 2 Crossword

____ ____ include Ajax and Comet.
The actual_____ content of food will vary depending on where it is grown and how it is made.
Food processing in-plant chlorination systems typically produce water for processing with residual available_____ levels of no more than 0.5 ppm.
Describes what happens to food from the time it enters your workplace until it is served to customers.
Wash surfaces and utensils after each use.
Improperly cleaned and____ surfaces allow harmful microorganisms to be transferred from one food to other foods.
Foods contaminated with pathogenic______ usually do not look bad, taste bad, or smell bad.
When bacteria or toxins______ food and is a common cause of food poisoning and food spoilage.
Heat processing a liquid or a food to kill pathogenic bacteria to make the food safe to eat.
Hazard Analysis Critical Control Point
Example: 165 °F or until hot and steaming.
Acronym for food, acidity, time, temperature, oxygen, and moisture.
First-In First-Out Basis
Often overlaps with food defense to prevent harm to consumers.
Cook all poultry to an_____ ____of 165 °F as measured with a food thermometer.
You should wash your hands for 20 seconds using____ and running water.
_____ fruits and veggies; but not meat, poultry, or eggs!
______ that cause food poisoning can spread in the home kitchen.
"A Salmonella______ linked to the chicken salad from Fareway grocery stores."