Food Safety Hazards

3. Lists the composition of a chemical product, proper procedures for storage and handling, and what to do in the event of an emergency.
4. Harmful organisms that cause foodborne illness.
7. An organism that lives in and feeds on the body of another live creature.
8. A protein that the body misinterprets as a dangerous substance.
9. Occurs when bacteria are ingested and then produce harmful toxins while in the human digestive tract.
12. Single-celled organisms that reproduce by dividing
13. The measure of acidity or alkalinity of a substance.
15. Illness resulting from live bacteria.
16. The amount of water available for microbial growth in a product.
18. An organism that causes illness in humans.
19. A large family of single-cell fungi.
20. A microscopic fungus that consumes sugar and expels alcohol and carbon dioxide gas.
21. A very small, infectious agent that invades another cell and causes it to reproduce.
23. Foods that need controlled temperature in order to limit the growth of pathogens or the formation of their dangerous by-products.

1. Solid materials that pose a danger to the consumer when present in food.
2. When two or more people eat the same food and get sick
5. Specialized gear that is worn to protect against injury or exposure to chemicals.
6. The temperature range between 41 degrees F and 135 degrees F where bacteria grow rapidly.
10. When a chemical contaminates a food.
11. The creation and practice of clean and healthy food handling habits.
14. The presence of unsafe substances or levels of dangerous microorganisms in food.
17. Illness resulting from ingestion of toxins left behind by bacteria.
22. A sickness caused by eating unsafe food