Food Safety Facts

7. Microscopic single-celled organisms, some of which can cause illness when present in food.
9. The transfer of harmful substances or microorganisms from one surface or food to another.
11. Relating to diseases caused by consuming contaminated food or water.
12. The process of heating food, especially liquids such as milk, to kill bacteria and extend shelf life.
14. The end of a period during which food is safe to consume, often indicated by a date on packaging.
15. A type of bacteria commonly found in raw or undercooked poultry, eggs, and unpasteurized dairy products, causing food poisoning.

1. The maintenance of hygienic conditions to prevent contamination and promote health.
2. Hazard Analysis and Critical Control Points; a systematic preventive approach to food safety that identifies, evaluates, and controls hazards.
3. A microorganism, such as a bacterium or virus, that can cause disease.
4. The degree of hotness or coldness of a substance, often crucial in food safety for preventing bacterial growth.
5. A chemical substance used to kill pests, which can sometimes contaminate food if not used properly.
6. Conditions and practices that promote health, especially cleanliness.
8. The introduction of harmful substances or microorganisms into food.
10. A substance that can cause an allergic reaction, often present in food and requiring careful labeling for safety.
13. The process of eliminating all microorganisms from an object or environment, often used in food processing.