Chapter1:keeping food safe

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Across
  1. 4. The process by which bacteria or other microorganisms are unintentionally transferred from one substance, with harmful effect.
  2. 8. Sanitizing solutions are not at the required levels to sanitize objects.
  3. 10. Time/Temperature Control for Safety
  4. 11. Caused by consuming contaminated foods or beverages.
  5. 12. Time/temperature means the relationship between the length of time and the specific temperatures to which potentially hazardous foods.
  6. 13. When two or more people get the same illness from the same contaminated food or drink
  7. 14. Food that will not be cooked or reheated before serving.
Down
  1. 1. Food is not cooked or reheated enough to kill pathogens.
  2. 2. ------ melons is a TCS food.
  3. 3. The process of making something dirty or poisonous, or the state of containing unwanted or dangerous substances.
  4. 5. Touch or scratch wounds and then touch food.
  5. 6. A variety of suppliers that do not take proper precautions and keep the right records when receiving, storing, or preparing food or ingredients.
  6. 7. Increased risk for severe illness due to age, medical condition, pregnancy/post-pregnant conditions, geographical location, or a combination of these risk factors.
  7. 8. An organism causing disease to its host.
  8. 9. A complex network of organs, cells and proteins that defends the body against infection, whilst protecting the body's own cells.