Food Spoilage, Contamination and Food borne - illnesses

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Across
  1. 2. ________food handling practices include improper cooling and advance preparation.
  2. 4. A type of food contamination.
  3. 7. foods that spoil easily are said to be.
  4. 9. Are multicellular filamentous fungi.
  5. 12. foods that can be bought in bulk.
  6. 13. food.....between 41 and 135 degrees Fahrenheit represent this danger zone.
  7. 15. This involves the storage of food items under hygienic conditions in airtight cans and tins.
  8. 16. sign of chemical food borne-illness.
  9. 18. Microorganisms need a _________ environment to grow in.
  10. 19. food that has been corrupted with another substance.
  11. 20. ________ food storage can lead to bacteria and mold growth, food spoilage through natural decay, and even food waste.
Down
  1. 1. an illness caused by eating foods that have harmful organisms in them.
  2. 3. lack of hand washing between handling raw and cooked foods is a _______ conditions
  3. 5. Microscopic unicellular fungi.
  4. 6. Yeast are important in the making of this.
  5. 8. Use separate cutting board in food ........
  6. 10. the physical movement or transfer of harmful bacteria from one person, object or place to another.
  7. 11. accidental contamination wit objects due to employee carelessness is a _________ type of food contamination
  8. 14. Ubiquitous, minute unicellular microorganisms and cannot be seen with naked eye.
  9. 17. some food like kolanutetc are store with.