Foodborne Illnesses
Across
- 2. Food that contains moisture and protein and has a neutral or slightly acidic pH. Such food requires time-temperature control to prevent the growth of microorganisms and the production of toxins.
- 5. Prohibiting food handlers from working with or around food, food equipment, and utensils.
- 7. A naturally-occurring protein in food or in an ingredient that some people are sensitive to. If enough of an allergen is eaten, an allergic reaction can occur.
- 9. Poisons produced by pathogens, plants, or animals. Some occur in animals as a result of their diet.
- 11. Acronym for the conditions needed by most foodborne microorganisms to grow: food, acidity, temperature, time, oxygen, moisture.
- 12. chemical, substances, such as cleaners, sanitizers, polishes, machine lubricants, and toxic metals that leach from cookware and equipment, which have contaminated food.
- 15. Process of reducing the number of microorganisms on a clean surface to safe levels.
- 16. The body’s negative reaction to a particular food protein.
- 17. The body’s defense system against illness. People with compromised immune systems are more susceptible to foodborne illness.
- 18. Person, animal, or plant on which another organism lives and from which it takes nourishment.
- 19. Cleaner designed to penetrate and soften dirt to help remove it from a surface.
Down
- 1. The temperature range between 41˚F and 135˚F (5˚C to 57˚C), within which most foodborne microorganisms rapidly grow.
- 3. The transfer of an allergen from a food containing an allergen to a food that does not contain the allergen.
- 4. Smallest of the microbial food contaminants. Viruses rely on a living host to reproduce. They usually contaminate food through a food handler’s incorrect personal hygiene. Some survive freezing and cooking temperatures.
- 6. Presence of harmful substances in food. Some food safety hazards occur naturally, while others are introduced by humans or the environment.
- 8. Surface that comes into direct contact with food, such as a cutting board.
- 10. Process of illustrating a skill or task in front of another person or a group.
- 13. Device for accurately measuring the internal temperature of food, the air temperature inside a freezer or cooler, or the temperature of equipment. Bimetallic stemmed thermometers, thermocouples, and thermistors are common types of thermometers used in the restaurant and foodservice industry.
- 14. Foreign objects that can accidentally get into food and contaminate it, such as hair, dirt, metal staples, and broken glass, as well as naturally-occurring objects, such as bones in fillets.