Food Safety and Allergens

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Across
  1. 2. One T in FATTOM.
  2. 7. Means that harmful things are present in food, making it unsafe to eat.
  3. 9. The A in FATTOM.
  4. 11. The O in FATTOM.
  5. 15. The naturally occurring proteins that cause allergic reactions.
  6. 16. When a food item containing an allergen comes in contact with another food item and their proteins mix.
  7. 19. A disease transmitted to people by food.
  8. 20. The body's negative reaction to a food protein.
  9. 21. When two or more people get the same illness after eating to same food.
  10. 22. The F in FATTOM.
  11. 23. Something with the potential to cause harm.
  12. 24. Can be found in air, soil, plants, water, and some food.
Down
  1. 1. The temperature range between 41-135 degrees F.
  2. 3. Microorganisms that cause illness.
  3. 4. The pathogens that can be reduced by eliminating time and temperature abuse.
  4. 5. One T in FATTOM.
  5. 6. A formal review or examination conducted to see if an operation is following food safety laws.
  6. 8. The body's defense against illness.
  7. 10. The leading cause of foodborne illnesses.
  8. 12. The six conditions that bacteria need to grow.
  9. 13. Food that can be eaten without further preparation, washing, or cooking.
  10. 14. Foods that need time and temperature control for safety.
  11. 17. The M in FATTOM.
  12. 18. Grows well in acidic food with little moisture and has a pink discoloration, slime, and bubbles.