Culinary vocab

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Across
  1. 2. Bacteria is everywhere its a living organism
  2. 3. A substance such as a chemical or a organism that makes food unsafe to eat
  3. 8. temperature The temperature deep inside the thickest part of the food
  4. 11. allergy Is the bodys negative reaction to a food protein
  5. 12. illness- Sickness caused by eating food that have been contaminated
  6. 13. the prevention of illness through cleanliness
  7. 16. Living things so small that it can only be seen through a microscope
  8. 18. Leading cause of foodborne illness
Down
  1. 1. Microorganisms that cause illness from your body to food
  2. 4. danger zone The tempature range between 41f and 135f or 5-57celcius
  3. 5. Something with the potential to cause harm
  4. 6. spectionFormal review or examination conducted to see if an operation is following food safety laws
  5. 7. to eat food Needs careful handling to prevent contarmination
  6. 9. Removes food and other dirt from a surface
  7. 10. hygiene Thoroughly washing your body face and hands you help avoid transferring harmful bacteria when handing food
  8. 11. safety Keeping food safe to eat by following proper food handling and cooking practice
  9. 12. borne illness outbreak When two or more people get the smae illness after eating the same food
  10. 14. FOOD Food thats most vulnerable to pathogen growth is also referred to as food that needs time and temperatures to control for safety
  11. 15. TOM Food acidy temperatures time oxygen and moisture
  12. 17. contamination Spread of harmful bacteria from one food to another