Food Safety

3. caused by consuming contaminated food.
5. A common bacteria often found in raw poultry and eggs.
8. Transfer of harmful bacteria from one food to another.
10. The date after which food is no longer safe to eat.
12. Unwanted substances that can make food unsafe.
14. Cutting food into pieces, which can introduce bacteria if not done safely.
16. Practices that help maintain health and prevent illness.
17. Practices used to keep rodents and insects away from food.
18. Measures taken to prevent foodborne illness.
21. The process of reducing bacteria on surfaces to safe levels.
22. Cooked food that is saved to eat later.
24. Important practice before handling food to prevent germs.
25. Preserving food in sealed jars to extend shelf life.
26. Appliance used to store food at 0°F or below.
31. Foods that can spoil quickly and require refrigeration.
32. Food that has been heated to kill harmful bacteria.
33. Heating food to kill harmful organisms without affecting taste.

1. The process of defrosting frozen food safely.
2. Substances that can cause allergic reactions in some people.
4. Microscopic organisms that can cause foodborne illness.
6. Bacteria that can grow in cold temperatures and is harmful in pregnant women.
7. Recommended amount of food to eat in one sitting.
9. Microorganisms that can cause illness through contaminated food.
11. Provides information about the contents of packaged food.
13. Soaking food in a seasoned liquid to enhance flavor and tenderize.
15. Zone Temperature range where bacteria thrive, typically 40°F to 140°F.
19. The method of keeping food safe and fresh.
20. What you need to monitor to ensure food is cooked safely.
23. Tool used to check if food is cooked to a safe temperature.
27. What you should do to food to keep it safe from bacteria growth.
28. The length of time food remains safe to eat.
29. Another term for thawing food.
30. Food that is uncooked and may harbor bacteria.