Food safety basics

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Across
  1. 3. Heat treatment used to kill harmful bacteria in food and drink.
  2. 6. The presence of harmful substances in food.
  3. 8. A group of microorganisms that include molds and yeasts.
  4. 9. A substance that can cause an allergic reaction.
Down
  1. 1. Chemicals added to food to prevent spoilage.
  2. 2. Practices to maintain health and prevent disease, especially through cleanliness.
  3. 3. A bacterium, virus, or other microorganisms that can cause disease.
  4. 4. Microorganisms that can cause foodborne illnesses
  5. 5. Poisonous substances produced by microorganisms, plants, or animals.
  6. 7. Critical factor in preventing foodborne illnesses by controlling this.