Food Safety

2. Naseau, diarrhea and vommiting are common ________ of food born illness.
4. A campaign that educates the public on food safety.
6. Can be transferred through coughing, sneezing and food.
7. Food born illness caused by ingestion of dangerous types of bacteria.
9. A common type of food poisoning caused by eggs and poultry.
11. Somewhere that contamination comes from. Ex. food handler, equipment, surfaces.
12. When food is kept at 4 degrees Celsius or below.
14. The type of PH. that bacteria requires in order to grow.
15. Use this to check the internal temperature of food, such as meat and poultry.
18. A substance often used in sanitation procedures.
19. It is concerning because it is difficult to see or smell but can cause severe food poisoning.
21. The temperature at which bacteria multiplies at a rapid pace

1. A reaction to the chemicals in food.
3. The most apparent type of micro-organism.
5. When bacteria from one food is transferred to another food.
8. A way to not only slow down bacterial growth, but to actually start to kill bacteria.
10. This is done particularly in order to avoid cross contamination.
13. Do this for at least 30 seconds with soap before preparing food.
16. Focus on sanitizing to keep food from being contaminated by micro-organisms.
17. A reaction to the protein in food.
20. A type of micro-organism that can be used in fermentation processes.