food safety and quality control

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Across
  1. 3. Illness is caused by eating food contaminated with microbes or toxins.
  2. 5. Something added to food to improve its shelf life
  3. 8. This toxin is produced by molds in stored grains and nuts.
  4. 10. A square or bar pattern that can be scanned for product information
  5. 11. The physical, chemical, or biological agent that may cause harm in food.
  6. 14. Keeping food free from harmful germs and safe to eat
  7. 15. The process of removing or killing harmful microorganisms in food using heat
  8. 16. The property that ensures the food product meets customer expectations.
  9. 17. Practice of keeping everything clean during food handling.
Down
  1. 1. Adding harmful or unwanted substances to food
  2. 2. The part of food safety where you check food before selling
  3. 4. The capacity of a food to stay fresh and safe over time.
  4. 6. A rule that helps make food safe to eat.
  5. 7. Any unwanted thing found in food (like hair or metal
  6. 9. The information printed on food packaging to inform consumers
  7. 12. When a label gives false or misleading information.
  8. 13. The number printed on food that tells when it should be used