Food Safety and Storage

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Across
  1. 2. keeping food safe to eat.
  2. 4. the poison that is produced by bacteria and can cause illness.
  3. 5. spoilage
  4. 6. the technique of freezing fruit coated in sugar.
  5. 8. sickness caused by eating contaminated food that contains a contaminant
  6. 13. the maximum safe level in food.
  7. 15. the technique of canning raw foods
  8. 18. The temperature deep inside the thickest part of the food.
  9. 20. the technique of canning simmering foods.
  10. 22. Warm water added to dried foods so they can become soft again
  11. 24. the technique of freezing fruit whole on a tray.
  12. 25. the process of exposing food to high-intensity energy waves to increase shelf-life and kill harmful microorganisms.
  13. 26. room left in a container for food to expand.
Down
  1. 1. the technique of freezing fruit directly in freezer containers
  2. 2. moisture loss caused by improper packaging or overly long storage in the freezer.
  3. 3. using soap and warm water to scrub your hands for twenty seconds.
  4. 7. produced by bacteria and can develop into a bacterium when it has the right conditions of food, warmth, and moisture.
  5. 9. When the FDA or food manufacturers order immediate removal of food from store shelves when they suspect it is harmful.
  6. 10. It is the cause of most foodborne illnesses. It is a living thing so small that it can only be seen through a microscope.
  7. 11. The spread of harmful bacteria from one food to another.
  8. 12. brief cooking in boiling water
  9. 14. thoroughly washing your body, face, and hands to avoid transferring bacteria to when handling food.
  10. 16. the technique of freezing fruit in sugar water.
  11. 17. the prevention of illness through cleanliness.
  12. 19. to prepare food in a way that that allows it to be safely stored for later use.
  13. 21. a substance such as a chemical or organism, that makes food unsafe to eat.
  14. 23. The FDA list that classifies additives as generally recognized as safe