Chapter 1 SS Crossword

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Across
  1. 6. the presence of harmful substances in the food
  2. 7. a common risk factor for foodborne illnesses
  3. 8. _____ figures show that one foodborne-illness outbreak can cost an operation thousands of dollars
  4. 11. when two or more people get the same illness after eating the same food
  5. 12. victims of foodborne illnesses may experience
  6. 13. Naturally occuring objects like ________ in fillets are physical hazards
  7. 17. a disease transmitted to people by food
  8. 19. a foodborne illness can result if food is time-temperature abused
  9. 20. a food service operation challenges can include
Down
  1. 1. food requiring time and temperature control for safety
  2. 2. groups of people at risk of severe illnesses
  3. 3. the name for the company that controls diseases and prevents them
  4. 4. food that is received from suppliers that are not practicing food safety
  5. 5. the number of customers at high risk for getting a foodborne ilness is increasing
  6. 9. illness-causing microorganisms are more frequently found on food that was once considered safe
  7. 10. to prevent a foodborne illness, one of the contaminates you may recognize that can make food unsafe is
  8. 14. training new staff leaves less time for food safety training
  9. 15. pathogens can include
  10. 16. person in charge must be a certified food protection manager according to FDA Food code
  11. 18. some plants, mushrooms, and seafood can carry