Food Safety: Jenna Meissner

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Across
  1. 4. Bacteria need food, temperature, time and moisture in order to do this.
  2. 9. You can prevent this by washing your hands, untensils, cutting boards and surfaces.
  3. 12. Usually forms on dairy products, bread and acidic foods.
  4. 13. The temperature which bacteria grows at its' fastest rate.
  5. 14. Cut away these areas on produce
  6. 15. Found in raw or undercooked meat.
Down
  1. 1. This is one of two tests which can identify a food allergy.
  2. 2. Raw meat juice is not to be used unless you do this to it
  3. 3. A campaign developed by Canada Health to help educate consumers about food safety
  4. 5. The most common cause of food poisining.
  5. 6. The elimination diet recommended for a food intolerance.
  6. 7. An immunological reaction to food proteins.
  7. 8. You cannot see or smell them and they multiply rapidly.
  8. 10. When serving hot foods buffet style, keep them at this temperature or more.
  9. 11. Artificial colours and flavor enhancers are examples of this.