Safety and sanitation Crossword
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1) Avoid cross-contamination and cook foods correctly2) Use safe foods and clean water, wash hands and cook foods correctly.
ork in a restaurant or deli, avoid bare-hand contact with ready-to-eat food4) N/V/D, abdominal pain, headache, fever, most common cause of acute gastroenteritis5) N/V/F, abdomen pain, diarrhea6) particles that are not supposed to be in a food product (glass, hair, nails..)8) Liver disease causing inflammation, drinking water, polluted water, open sores, fresh fish in polutted water9) Use careful time and temp control and quick chilling, proper reheating 12) Spores are resistant to high heat, low humidity, and can be dormant for a long period of time. 13) Bacteria enter the Intestinal track and produce toxins. 15) diarrhea abdominal pain 17) Reproduce without O2. 21) central and south America, asia, africa. raw or cold foods (fish) only. Avoid majority of beverages. 27) Small pathogens that multiply in living cells of a host. Carried in food and water, but only multiply in a living cell. Similar to bacteria when it comes to survival. (Influenza, chickenpox, hepatits. 29) Outbreaks through water contamination to raw shellfish harvested in polluted areas, Feces of infected food handlers who have not washed their hands. 30) Bacteria cells will multiply rapidly at a specific temp range. (41-140 F)31) Not known for poisoning but for spoilage of sugar containing foods. Unicellular plants that cause a sour or vinegary taste33) carried by food and cause illness when ingested. unicellular animal like forms that are all over nature. (sea water, fresh water, soil). 34) Abdominal Pain, V/Diarrhea, fever, Virus35) Larger than bacteria and more complex in structure. Grow in moist or dry, acidic or basic, with or w/o salt and sugar and a different temps. (77-86F is optimal) Spoilage can be seen to the eye 36) Water activity indicates the ability for specific bacteria to grow. ( greater than .85)38) a model that assists food control jurisdictions at all levels of government by providing them with a scientifically sound technical and legal basis for regulating the retail and food service segment of the industry (restaurants and grocery stores and institutions such as nursing homes) |
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3) Best support microb growth. 5) N/V, headache, back pain, meningitis, chills, F7) Time required at a specific temp to kill a specified number of of vegetative cells or spores. Depends on microbs age, temp, length of time in heat, presence of moisture, and nature of the medium. 10) by the mishandling of food in commercial and onsite foodservices where ready-to-eat food is prepared and served to the public. 11) H+ concentration , Bacteria reacts differently to these levels. Most grow best at a neutral pH. 14) toxins formed in food prior to consumption 16) Obtain shellfish from approved source, Avoid cross contamination, wash hands, clean water, get vaccinated 18) Blood diarrhea, sever abdomen pain, N/V/F, hemolytic uremic syndrome19) Protozoa spread in water and food. 20) fever, fatgue, headache, nausea, abdominal pain, jaundice Virus22) Sanitary WAter, Avoid cross-Contamination, Wash hands23) Microscopic Unicellular organisms of different sizes and shape. Most common FBI are campylobacter, Salmonella, and E. Coli. 24) Food spoilage caused by microorganisms, Bacteria, Mold, Parasites, Protozoa, Viruses, rickettsiae, and Yeast25) Protein molecules causing trasmissible spongiform encephalophaty (made cow disease) Bovide spongiform )26) Parasite, affects ppl who travel or live in developing countries. 28) Toxin Mediated,
Onset: 12-72 hrs Lasts 1-3 days, can be deadly31) Abdominal Pain, V/D/ headache, causes the disease yersiniosi32) Need O2 to grow37) activity of large numbers of bacterial cells carried by the food into the GI tract39) human diseases Q fever, Rocky Mountain Spotted Fever.... ctoparasites such as fleas, lice, mites, and ticks 40) Parasite in water, 41) Id's growth factors for bacteria. Food, Acid, Time, Temp, Oxygen, Moisture. 42) virus or microb that causes disease43) vertigo, visual disturbances, inability to swallow, respiratory paralysis44) unfitness for human consumption due to chemical or biological causes. 45) D/V/F, Chills, abdominal cramping headache,skin lesions46) Avoid raw or undercooked fish, purchase from and approved vendor. 47) Cook Meat and Poultry to correct temp, avoid cross contamination, wash hands, cool cooked foods properly. |
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