Food Safety Facts

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Across
  1. 3. A microorganism, such as a bacterium or virus, that can cause disease.
  2. 5. The transfer of harmful substances or microorganisms from one surface or food to another.
  3. 8. The maintenance of hygienic conditions to prevent contamination and promote health.
  4. 10. The introduction of harmful substances or microorganisms into food.
Down
  1. 1. Conditions and practices that promote health, especially cleanliness.
  2. 2. The process of heating food, especially liquids such as milk, to kill bacteria and extend shelf life.
  3. 4. The degree of hotness or coldness of a substance, often crucial in food safety for preventing bacterial growth.
  4. 6. The end of a period during which food is safe to consume, often indicated by a date on packaging.
  5. 7. A type of bacteria commonly found in raw or undercooked poultry, eggs, and unpasteurized dairy products, causing food poisoning.
  6. 9. Microscopic single-celled organisms, some of which can cause illness when present in food.