Food Safety

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