Food Safety

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Across
  1. 3. Acronym for the order of which people are most susceptible to sickness
  2. 5. the people most susceptible to sickness do to not having a fully developed immune system.
  3. 6. an instance of a person becoming ill from food; suspected or confirmed
  4. 7. hazards that are toxins or things like Allergens, Pesticides, Cleaners and sanitizers
  5. 8. hazards that can be seen and removed
  6. 9. anything that could cause harm to consumers. There are three general categories: physical, chemical and biological
  7. 10. Many people don’t report what type of illnesses
Down
  1. 1. anything edible that people usually consume
  2. 2. Hazards such as Bacteria, Fungi, Mold and yeast, Viruses, and Parasites
  3. 4. what bacteria was in a manufacturing facility and got on the food
  4. 8. microorganisms that cause disease