Food Safety Crossword Puzzle #2

ACROSS

2 Campylobacter is most frequently associated with what food?

8 You have several hundred million bacteria living inside you and over 7 _____ in your mouth!

9 Wet hands transmit bacteria more easily than dry hands. (True of False)

10 Food flamed by the use of alcohol for flavor.

11 The CDC estimates that _____ is leading cause of foodborne illness in the U.S. (This is one of the 5 your inspector asks about at semi-annual inspections.)

12 Three factors in reducing foodborne illness through fecal-oral route are: exclusion of ill employees, proper handwashing and no _____ hand contact with ready to serve foods.

13 Scombrotoxin poisoning is primarily associated with _____. This is an important reason to check the temperature of your raw proteins when receiving them.

DOWN

1 Samhainophobia is the fear of _____ which comes from the Irish word “All Saints Day”.

3 Raw animal proteins are separated in refrigeration units by a succession of cooking _____.

4 When using the non-continuous cooking process, the _____ cooked temperature for all proteins must reach 165F for a minimum of 15 seconds.

5 Thymus gland of calf or lamb.

6 The greatest concentration of microbes exists under the _____ of the hands.

7 It is required to discard food after 4 hours when using the timing rule, (food that has been in the temperature danger zone 41F - 135F) because of the possible presence of the sporeformers _____ perfringens and Bacillus cereus.

Answers: