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Food Safetycrosswords

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38. Magnesium oxide formula 39. Mark used to promote or brand goods 40. Afterthought in writing (acronym) 41. Highly flammable dust common in laundries 42. Copper symbol 43. Program that uses pests related prevention and control measures (acronym) 45. Spain 46. Molybdenum symbol 48. Latin for voice 49. Bohrium symbol 52. Gastro intestinal (acronym) 53. Gain from investment (acronym) 54. Federal agency responsible for protecting and promoting public health 58. Hands must never come in contact with it 60. Reference (abbreviation) 61. One of food safety control criteria 63. Radium symbol 65. Roentgenium symbol 66. Its minimum internal cooking temperature is 165ºF (74ºC), for at least 15 seconds 68. Calcium symbol 69. Necessity 71. Holmium symbol 74. Knockout 75. Maximum number of days potentially hazardous, ready to eat food prepared in-house can be stored for 77. Plating material for food containers 79. Fundamental hygienic practice 84. Selenium symbol 85. Designed to keep something undesirable such as illness or harm from occurring 86. An infection

1. Three in a system, which is a procedure for washing, rinsing, and sanitizing 3. Organism that needs a host to survive 8. The (IMO) is its specialized agency with responsibility for the safety and security of shipping and the prevention of marine pollution by ships (acronym) 11. Preposition 12. One of the symptoms of Norovirus Gastroenteritis 14. One of several food items that may be involved in outbreaks 15. Foodborne microorganisms typically do not grow in alkaline or highly ______ foods 16. Final Score 17. Its main goal is to protect public health and safety through the control and prevention of disease, injury, and disability (acronym) 19. Step 3 in a three-compartment sink 22. Prestigious research university in Cambridge, MA 23. Potentially hazardous, ___ food must be held at an internal temperature of 135ºF (57ºC) or higher 24. Temperature range definition, when bacteria survive and grow within it 27. Cross-contamination occurs when microorganisms are transferred from one surface or ____ to another 28. Thallium symbol 29. Single-celled organisms that may be carried by food, water, soil, humans, or insects 30. Austria (ISO 3166 code) 33. Commonly used sanitizer 34. Nickel symbol 35. Hair restraint for foodhandlers, necessary to keep hair away from food 36. Bacteria may survive extremely ___ temperatures

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50. System that focuses on identifying specific points within the flow of food through the operation that are essential to prevent, eliminate, or reduce a biological, chemical, or physical hazard to safe levels (acronym) 51. Food in which microorganisms are able to grow rapidly (acronym) 55. Device fitted to something, in particular a weak or injured part of the body, to give support 56. Symptom common to most foodborne illnesses 57. Type of cockroach 59. Food that has a longer shelf life 64. Buffet guards 70. Such as yeast 72. Uncooked 73. Some produce mycotoxins that can pose serious health risks to humans and animals. 76. Extrasensory perception (acronym) 77. 1,016.047 kg 78. Disposable gloves are ______ use 80. American Disability Act 81. Lacking in brightness 82. Nominative case pronoun 83. One of the four fundamental states of matter

1. Common name for large seeds of a plant family 2. Of the same family 4. To the same degree 5. Insects of the Formicidae family 6. An interrogative utterance, usually expressing surprise or doubt or seeking confirmation 7. To get rid of 9. Most cockroaches live and breed in dark, warm, _____, and hard-to-clean places 10. Cannot be seen, smelled, or tasted in food 16. Rotation method to ensure the oldest inventory is used first (acronym) 17. Largest international airport in France (IATA code) 18. Once baked or boiled, they become potentially hazardous food 20. Supernatural being in Germanic mythology 21. Conditions favoring the growth of most foodborne microorganisms (acronym) 22. Used to screen out insects 25. Bacteria that causes Listeriosis (can be found in several foods, including uncooked meats) 26. Pronoun 30. Computer keyboard key 31. When cooked, it is potentially hazardous food 32. Fermium symbol 33. A strong oily odor and droppings that look like grains of black pepper indicate its presence 37. A plumbing cross-connection allows the possibility of back____ 40. Plutonium symbol 44. Some people are allergic to them 47. Its abuse will impact food safety 48. The smallest of the microbial contaminants

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60. Ref 61. Temperature 63. Rg 66. Poultry 68. Ca 69. Need 71. Ho 74. KO 75. Seven 77. Tin 79. Handwashing 84. Se 85. Preventive 86. Salmonellosis

1. Buckets 3. Parasite 8. UN (for United Nations) 11. At 12. Nausea 14. Tofu 15. Acidic 16. FS 17. CDC (Centers for Disease Control and Prevention) 19. Rinse 22. MIT (Massachusetts Institute of Technology) 23. Hot 24. Danger zone 27. Food 28. Ti 29. Bacteria 30. AT 33. Chlorine 34. Ni 35. Hat 36. Low 38. MGO 39. TM 40. PS 41. Lint 42. Cu 43. IPM (for Integrated Pest Management) 45. ES 46. Mo 48. Vox 49. Bh 52. GI (for gastro intestinal) 53. ROI (for Return on Investment) 54. FDA (for Food and Drug Administration) 58. Ice

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72. Raw 73. Molds 76. ESP 77. Ton 78. Single 80. ADA 81. Dim 82. She 83. Gas

1. Bean 2. Kin 4. As 5. Ants 6. Eh 7. Discard 9. Moist 10. Pathogens 16. FIFO (for First In First Out) 17. CDG (for Charles De Gaulle) 18. Potatoes 20. Elf 21. FATTOM (for Food, Acidity, Temperature, Time, Oxygen, Moisture) 22. Mesh 25. Listeria 26. It 30. Alt 31. Rice 32. Fe 33. Cockroach 37. Flow 40. Pu 44. Peanuts 47. Time 48. Virus 50. HACCP (for Hazard Analysis and Critical Control Points) 51. PHF (for Potentially Hazardous Food) 55. Braces 56. Fever 57. German 59. Dry 64. Sneeze 70. Fungi

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