Food Safety-Contaminants

123456789101112
Across
  1. 3. bacteria rapidly multiply in this temperature range 41 F to 135 F
  2. 5. single-celled microorganism
  3. 8. also referred to as food poisoning
  4. 11. organisms that live in another organism where they grow, feed, get nourishment but provide nothing beneficial for the host
  5. 12. occurs when chemicals, toxic metals, or natural toxins that are produced by microorganisms as a byproduct contaminate food
Down
  1. 1. this category of food hazard might include cleaners,sanitizers, deodorizers or health & beauty products.
  2. 2. the transfer of harmful bacteria to food from other foods, cutting boards, and utensils if they are not handled properly
  3. 4. microorganisms that cause illness in humans and they can grow to dangerous levels in food if the food is not handled properly
  4. 6. this family includes molds, mushrooms, yeasts
  5. 7. this chemical hazard could be found corroded utensils or beverage dispensers
  6. 9. this microorganism accounts for 67% of cases of foodborne illness in the U.S.
  7. 10. good practices include regular hand-washing