1									2								3					4
								5					6
				7
																											8
					9												10					11
		12											13											14
							15		16
		17
																						18
																											19
																													20
															21
22
																											23
24
					25										26
														27
																						28

Across 6. a food that has undergone temperature treatments, processing and/or packaging by a government-inspected facility 7. the range that is above 41°F and below 135°F where bacteria grows the fastest 8. microorganisms that cause disease 12. an instance of a person becoming ill from food; suspected or confirmed. 18. an instance of a person becoming ill from food; suspected or confirmed. 19. anything edible that people usually consume including water and ice 22. two or more cases of a similar illness that result from eating a common food. 23. reduces the number of disease-causing microorganisms on equipment and utensils to acceptable public health levels 24. the federal agency specifically responsible for tracking and controlling the spread of infectious diseases in the US. 25. anything that could cause harm to consumers. There are three general categories: physical, chemical and biological 26. an abnormal immune response to proteins in food 27. symptoms or diagnosis dictate that food handler can’t work in food establishment 28. heat or chemical that destroys pathogenic microorganisms to safe levels

Down 1. period of time sanitizer must be in contact with a surface to work properly 2. a food that requires strict control of time and temperature to limit bacterial growth and/or toxin formation 3. is the presence of substances in food that can be harmful to humans 4. when food is left in the temperature danger zone for an extended period of time or does not reach its safe internal temperature 5. removal of dirt or food residue 9. foods that can be consumed without preparation or treatment, such as washing or cooking, immediately before they are eaten 10. symptoms dictate that food handler can’t work with or around food 11. a surface of equipment or a utensil with which food normally comes into contact or from which food may drain, drip or splash 13. illness caused by consumption of contaminated food. 14. is the transfer of a harmful substance from one food item to another, usually from raw to cooked or ready-to-eat food 15. inability to digest chemicals in food that leads to uncomfortable symptoms 16. temperature in the last place of the food to be heated 17. symptoms have cleared so food handler is approved to work 20. any surface touched by clean or dirty hands 21. when an allergen is unintentionally transferred from a food containing an allergen to a food that does not contain the allergen