Food Safety

2. Hazard Analysis Critical Control Point is an approach that seeks to identify hazards to food safety
3. Types of microscopic fungus that can appear as discolored growth patches on food
4. A toxin that attacks the central nervous system.
6. A chemical used for sanitization. Can also be a non-chemical source such as boiling water or steam.
7. This foodborne illness can result in death
11. This is a large family of bacteria that cause food to spoil.
13. A poison/toxin produced by bacteria that is released while the bacteria is still alive.
15. A toxin produced by some fungi.
16. The term used when two or more cases of a foodborne illness are reported in a food business or operation.
17. A chemical that destroys bacteria
18. People can carry harmful pathogenic bacteria and foodborne illnesses without exhibiting symptoms
19. A virus commonly linked with ready to eat foods. It causes acute gastroenteritis with aggressive vomiting
20. Certain bacteria are aerobic and need oxygen to survive

1. The rapid onset of symptoms. Also used to describe the severity of the illness.
3. The vast majority of pathogenic bacteria are mesophiles and will multiply at temperatures between 50°F and 131°F
5. A single celled micro-organism including mushrooms, toadstools, molds and yeasts.
6. The decomposition of food by bacteria, molds, enzymes and even chemicals
8. very powerful and dangerous poison/toxin produced by bacteria such as E coli 0157.
9. Are single-celled organisms that can live independently
10. A chemical which will help to remove grease, dirt, and food debris
12. A chemical reaction involving oxygen that changes the taste or texture of food.
14. The ability to trace or identify batches of raw materials, food in the production process, or finished food products