Question

26

Chapter 21 Keeping Food Safe
Across
1. Food served at an
contamination.
4.
9. It is important to.
11.
12. A
and 220°F.
13 The
rapidly.
10%/
Criand FOR
6. The
the government.
Amen
Ag
s
FEIA UNEIA
ure they w
Watch to
ing procedures Train staff when they
Suspeny
pe oppda
ross contamination practicing good personal hygi
measures for keeping food safe are controlling time and
DINA
SHAILA
Directions
Complete the following statements and then use the answers to complete the crossword puzzle.
madde uma
betred
ng from
person's immune system. These include cancer, chemotherapy, HIV/AIDS,
immune systems. Certain medical conditions and medications can compromise
store, preve
paspoadoo dood pure dood op
Chapter Summary
Activity 2.9
Crossword Puzzle-Food Safety
Boe groups are as a higher risk of getting sick from unsafe food. They
pour personal hygiene, and poor cleaning and sanitising.
related to these unsafe practices: time-temperature abuse, cross-contamination,
equipment, and (5) practicing poor personal hygiene. The risk factors are
eorrectly, () holding food at Incorreot temperatures, (4) using contaminated
include (1) purchasing food from unsafe sources, () failing to cook food
• There are five common risk factors that can cause a foodborne illness. These
Train
kati ya maka
food that can be eaten without further preparation, washing, or cooking.
food that needs time and temperature control for safety. Ready-to-eat food is
TCS and ready-to-eat food are especially at risk for contamination. TCB food is
Down
2. The spread of pathogens from one surface or food to another is known as
3. The path that food takes within the foodservice operation is called the
5. Food deliveries should be inspected by trained staff and put away quickly as part of the.
process.
-
eating the same food.
considered an outbreak when two or more people have the same symptoms after
A foodborne illness is a disease transmitted to people by food. An illness is
location has a greater risk of time-temperature abuse and
stands for first-in, first-out and is a method used for rotating food in storage.
thermometers regularly so they remain accurate.
refers to food that needs time and temperature controls in order to remain safe.
stemmed thermometer is used to check temperatures of hot and cold food between 0°F
is the range of temperatures where pathogens grow most
MOCI
P/15/23
or U.S. Department of Agriculture, proves that items meet the safety standards set by
7.
is a frequency of radiation waves of the electromagnetic spectrum.
8. A device used to measure temperatures through the use of a metal probe and digital readout is called a
10. Frozen food that will be cooked immediately can be thawed in a
BE

Answer 1

The completed crossword puzzle are:

Across

1. Unsafe food
2. Compromise
3. Immune
4. Recognize
5. Risk factors
6. TCS food
7. RTE food
8. High risk

Down

9. Cross-contamination

10. Food flow

11. Receiving

12. An outbreak is considered

13. Bacterial

14. Hot holding

15. FIFO

16. Time-temperature controlled for safety (TCS)

17. Stemmed thermometer

18. Danger zone

19 Infrared

20 Digital thermometer

21. Microwave oven

TCS (Time-Controlled for Safety) food served at an unsafe temperature can cause foodborne illness. Cross-contamination occurs when pathogens are transferred from one surface or food to another.

Foodservice flow is the path that food takes within the foodservice operation. Pathogens are microorganisms that can cause foodborne illnesses.

So, considered when two or more people have the same symptoms after eating the same food. Cross-contamination is the spread of pathogens from one surface or food to another.

Crossword Puzzle-Food Safety

Chapter 21 Keeping Food Safe

Directions

Complete the following statements and then use the answers to complete the crossword puzzle.

Across

1. Food served at an contamination. groups are as a higher risk of getting sick from unsafe food. They

2. person's immune system. These include cancer, chemotherapy, HIV/AIDS,

3. immune systems. Certain medical conditions and medications can compromise

4. It is important to. pour personal hygiene, and poor cleaning and sanitizing.

5. related to these unsafe practices: time-temperature abuse, cross-contamination, equipment, and (5) practicing poor personal hygiene. The risk factors are correctly, () holding food at Incorreot temperatures, (4) using contaminated include (1) purchasing food from unsafe sources, () failing to cook food• There are five common risk factors that can cause a foodborne illness.

6. food that can be eaten without further preparation, washing, or cooking.

7. food that needs time and temperature control for safety. Ready-to-eat food is

8. TCS and ready-to-eat food are especially at risk for contamination. TCB food is

Down

9. The spread of pathogens from one surface or food to another is known as

10. The path that food takes within the foodservice operation is called the

11. Food deliveries should be inspected by trained staff and put away quickly as part of the process eating the same food.

12------considered an outbreak when two or more people have the same symptoms after

13. A foodborne illness is a disease transmitted to people by food. An illness is

14. location has a greater risk of time-temperature abuse and

15. stands for first-in, first-out and is a method used for rotating food in storage.

thermometers regularly so they remain accurate.

16. refers to food that needs time and temperature controls in order to remain safe.

17. stemmed thermometer is used to check temperatures of hot and cold food between 0°F

18. is the range of temperatures where pathogens grow most or U.S. Department of Agriculture, proves that items meet the safety standards set by ---

19 . ------is a frequency of radiation waves of the electromagnetic spectrum.

20. A device used to measure temperatures through the use of a metal probe and digital readout is called a

21. Frozen food that will be cooked immediately can be thawed in a ----------