Food Safety!

4. The most important thing a health inspector looks for.
6. The abbreviation form of factors needed in order for bacteria to grow.
8. A severe form of an allergic reaction. The dramatic loss of blood pressure leads to unconsiousness and can result in death within 3-15 minutes.
10. An overreaction of the immune system to unwanted foods.
12. The word for when pathogens are transferred to ready to eat foods.
14. Bacteria can double every (time) ...?
15. Food cannot be left here for more than 2-4 hours.

1. The minimum height above the ground that kitchen utensils must be stored.
2. Odourless and tasteless microorganisms that can cause diseases in humans.
3. The most popular type of contamination.
5. This illness is caused by bacteria in food. This can have numerous symptoms such as diarrhea and vomiting.
7. This is not acceptable in dishwashing.
9. The abbreviation form of those that are more susceptible in contracting a foodborne illness.
11. The area of the fridge where all meat is to be stored.
13. A tool used to know if your food has been cooked.