Foodborne Illness

3. _____ food in the fridge, not out on the counter
4. A disease transmitted to people by food
6. Found in improperly canned food
9. Keep hot food hot in an _____ dish or container
11. Microorganisms that allow bread to rise by can cause other foods to spoil
13. Keep cold food cold with ___ ice in a cooler or other container
14. Keep raw meat _____ from other food and food contact surfaces
16. The presence of harmful substances in food
17. Wash hands often with soap and water for at least 20 _____
19. Elderly, preschool age children, and those with compormised immue systems

1. Organisms found in air, soil, plants, water, and some food that can cause illness
2. Pathogens can be transferred from one surface or food to another
5. An incidence of foodborne illness in which many people get sick from eating the same kind of food
7. food that can be eaten without further preparation waling or cooking
8. _____ or freeze leftovers within 2 hours, 1 hour if the temp is 90 degrees +
10. Microorganisms that can be either helpful or harmful in foods
12. Harmful microorganisms that can make people sick
15. The smallest living organism on earth. One type can cause hepatitis A if they get into foods
18. A kind of bacteria that live on chickens and poultry and cause foodborne illness
20. Food that needs time and temperature control for safety