Food Processing and Safety

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Across
  1. 5. the condition when food becomes unsafe to eat
  2. 7. the handling, preparation, and storage of food in ways that prevent food-borne illness
  3. 10. component that uses separate cutting boards and plates for produce and for meat, poultry, seafood, and eggs
  4. 11. preserving fruit by using sugar to reduce water activity enough to prevent the growth of bacteria
  5. 12. combines the primary packages into a set (example: a box of soda cans)
  6. 15. the transformation of raw ingredients into a manufactured and labeled food product.
  7. 16. holds the processed food (example: can of soda)
  8. 18. process of fresh produce (washing, trimming, grading) that does not require a label with an expiration date because the food is not transformed and no ingredients are added
  9. 20. process of applying heat to food that’s sealed in a jar in order to destroy any microorganisms that can cause food spoilage
  10. 21. includes the Food Safety and Inspection Service (FSIS)
  11. 23. component that prevents the spread of bacteria by washing hands, utensils, and surfaces the right way
  12. 24. 40 degrees to 140 degrees
Down
  1. 1. preserving food when fresh to maintain quality and nutrient value by quickly bringing the temperature
  2. 2. the federal agency that is responsible for overseeing most of the U.S. food supply
  3. 3. responsible for ensuring that the nation's commercial supply of meat (excluding game meats, such as venison), poultry, and egg products is safe, wholesome, and correctly labeled and packaged
  4. 4. includes all food other than meat, poultry, and egg products
  5. 6. component that uses a food thermometer because color and texture are not adequate indicators if food is done
  6. 8. book written about the working conditions in Chicago's meat packing district
  7. 9. products have an increased acidity that makes it difficult for most bacteria to grow
  8. 13. component that states to refrigerate foods promptly and properly to prevent illness
  9. 14. reduces the water content in food to delay bacterial growth by exposing it to a temperature that is high enough to remove the moisture but low enough that it doesn’t cook
  10. 17. a sterile product is packaged in a sterile container in a way that maintains sterility
  11. 19. the treatment of food to keep it from spoiling.
  12. 22. historically the most common type of long-term food packaging