Food Safety Vocaulary

3. Maintaining cleanliness; the hygienic means of promoting health through prevention of human contact with the hazards of wastes.
5. A sickness caused by eating contaminated food.
6. An acronym to help you remember the keys to food safety which represents Food, Acidity, Time, Temperature, Oxygen, Moisture.
9. The state of being impure or unfit for use due to the introduction of unwholesome or undesirable elements.
11. that can cause illness in humans.
13. capable of causing infection
14. Branch of medicine that studies the causes,distribution and control of diseases in populations.
15. Food and Drug Administration; responsible for protecting and promoting public health through the regulation and supervision of food safety

1. Substances released by microbes that are harmful to humans.
2. The tainting of a food that occurs when a contaminated substance comes in contact with another food.
4. United States Department of Agriculture; responsible for developing and executing U.S. federal government policy on farming, agriculture, and food.
5. A change in food that makes it unfit or undesirable for consumption. It occurs when contaminates or naturally occurring enzymes cause the food to deteriorate or change in undesirable ways
7. Enforces isolation or restriction of a person or persons to slow or halt the spread of a contagious disease. It is possible for an individual to have an infection but not be contagious.
8. Able to be transmitted to others, through direct or indirect contact
10. Microscopic, single celled organisms that can be helpful or harmful to the human body
12. An animal or plant from which a parasite receives nutrients.