Food Borne Pathogen

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Across
  1. 3. Any bacteria, virus, or microorganism that can cause food borne illness
  2. 6. 41-135 degrees
  3. 8. Commonly associated with infected food handlers (cruise ship virus) Illness caused by poor personal hygiene
Down
  1. 1. When two or more people get the same illness after eating the same food
  2. 2. commonly associated with time/temperature abused foods (buffet line). Foods held at room temperature in large quantities for several hours
  3. 4. hands should be washed using soap for at least _____ seconds
  4. 5. A bacteria found in improper canning and ready to eat foods
  5. 7. commonly associated with under cooked ground beef.