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Section 2.1

Across
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 points in a process where identified hazard(s) can be prevented, eliminated, or reduced to safe levels.
The specific period of time during which objects being sanitized must be immersed in a solution. The contact time depends on the type of sanitizer being used.
The temperature range between 41°F and 135°F. Pathogens grow well in food that has a temperature in this range.
Cause many foodborne illnesses. Some _____, as they grow and die, create toxins (poisons) in food. Cooking may not destroy these toxins, and people who eat them can become sick.
Can spoil food quickly. The signs of spoilage include the smell or taste of alcohol, white or pink discoloration, slime, and bubbles.
Can cause illness, but most commonly, they are responsible for spoiling food. Fungi are found in air, soil, plants, water, and some food. Mold and yeast are two examples
The leading cause of foodborne illness. _____ can survive refrigerator and freezer temperatures.
Down
A person, animal, or plant on which another organism, such as a parasite, lives and feeds.
The spread of pathogens from one surface or food to another.
The transfer of allergens from food containing an allergen to the food served to a customer.
Occurs when harmful things are present in food, making it unsafe to eat.
_______ are organisms that live on or in another organism (the host). The _____ receives nutrients from the host.
Regular adjustments to tools to keep them accurate.
Chemicals that remove food, dirt, rust, stains, minerals, and other deposits.