Food Spoilage, Contamination and Food borne - illnesses

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Across
  1. 4. the process where a food product becomes unsuitable to ingest by the consumer
  2. 5. accidental contamination with objects due to employee carelessness
  3. 8. caused by ingesting food containing toxins formed by bacteria which resulted from the bacterial growth in the food item.
  4. 11. type of chemicals and cleaning products such as detergents and sanitisers
  5. 13. agricultural products and industrial chemicals and metals nausea signs and symptoms of chemical food illnesses
  6. 14. prevent food contamination by ______ food at the correct temperature
  7. 16. the harmful germs that contribute to foodborne illnesses
  8. 18. minute unicellular microorganisms that cannot be seen with the naked eye.
  9. 19. _______ are multicellular filamentous fungi.
  10. 20. substances naturally present in food, are responsible for the ripening process in fruits and vegetables.
Down
  1. 1. lack of handwashing between handling raw and cooked foods, unclean surfaces etc. are __________ conditions
  2. 2. food that has been corrupted with another substance – either physical, biological or chemical.
  3. 3. this involves the storage of food items under hygienic conditions in airtight cans and tins.
  4. 6. caused by the ingestion of food containing live bacteria which grow and establish themselves in the human intestinal tract
  5. 7. microorganisms need a _______ environment to grow in.
  6. 9. substances that enhance foods one way or the other
  7. 10. accidental contamination with chemicals throughout the product chain
  8. 12. food should be _______ in proper containers
  9. 15. _____ is very useful in making of bread, beer, wine, vinegar and many other fermented products.
  10. 17. foods that can spoil easily and cannot be kept for a long time