Foodborne Illness

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Across
  1. 4. meat, poultry
  2. 7. on top shelf of fridge
  3. 9. where two or more people get sick
  4. 13. person systems can become weaker with age
  5. 15. is responsible for protecting the public health by assuring the safety, efficacy, and security of human
  6. 16. the temperatures bacteria can grow in
  7. 17. rules given to workers
  8. 20. the cost of a foodborne illness outbreak
Down
  1. 1. foods that could cause harm/reaction to people
  2. 2. procedure used to reduce the risk of illness
  3. 3. after touching raw foods you need to
  4. 5. rules to prevent bacteria growth
  5. 6. reaction to food poisoning
  6. 8. found in lettuce
  7. 10. from uncooked/poorly cooked chicken/eggs
  8. 11. leftovers
  9. 12. chemicals/objects that could cause harm
  10. 14. is the national public health agency of the United States. It is a United States federal agency under the Department of Health and Human Services
  11. 18. cakes, fruit, veggies, ready to eat foods
  12. 19. that you can get from improperly cleaned foods and surfaces