Food Safety

2. - Hazard Analysis Critical Control Point
4. - Escherichia Coli (E. coli) is a bacteria that is commonly found in the lower intestine of warm-blooded organisms. Most E. coli strains are harmless, but some can cause serious food poisoning.
5. - a physical condition that increases the frequency or severity of loss
6. - poisons found naturally in nature (ex.: blowfish poison)
7. - the lowest temperature at which foods can be safely cooked
8. - a disease transmitted to people by food
12. - having an excess amount of body fat
13. - a guideline, showing proportions, to help people choose what and how much to eat from each food group.
14. - any chemical that contaminates food
15. - any living organism or waste of living organisms that may contaminate food.

1. - a foodborne bacterial infection that can lead to preterm delivery and stillbirth in pregnant women
3. - the process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effects.
9. - caused by clostridium botulinum (found in food or soil). Toxin heads to neuromuscular nerve synapses and blocks acetylcholine receptors on muscle cells.
10. - a bacterium that occurs mainly in the intestine, especially a serotype causing food poisoning.
11. - a naturally occurring protein in food or in an ingredient that some people are sensitive to. If enough of an allergen is eaten an allergic reaction can occur