FOOD SANITATION AND HYGIENE

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Across
  1. 4. Heat-loving microorganisms.
  2. 6. Single-celled microorganisms that can cause food-borne illnesses and spoilage.
  3. 9. Microorganisms or bacteria from poultry products.
  4. 12. pH 7.0 below is called ___________.
  5. 13. These are multi-cellular, filamentous fungi which is characterized by cottony appearance.
  6. 14. Microorganisms or bacteria from human and animal feces.
  7. 15. Microorganisms or bacteria from contaminated canned goods.
Down
  1. 1. Microorganisms or bacteria from the dirty hands of the handler.
  2. 2. Example of a Physical Hazard.
  3. 3. pH 7.0 above is called ___________.
  4. 5. One of the highly susceptible individuals to food-borne illnesses.
  5. 7. Microorganisms which do not need oxygen to survive.
  6. 8. Example of a Chemical Hazard.
  7. 10. Cold-loving microorganisms.
  8. 11. Considered as the smallest microbial form. This microbial form do not reproduce in food but they can survive and cause illness to anyone who consumes the food.