HM 111 Crossword

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Across
  1. 4. - Transfer of harmful microbes from one surface or food to anothe
  2. 6. - Must be controlled to prevent microbial growth in food.
  3. 8. - A visual sign that food may be spoiled.
  4. 11. - Type of food hazard caused by bacteria, viruses, or parasites.
  5. 12. - Personal and kitchen cleanliness that prevents contamination.
  6. 14. - When two or more people get sick from the same food source.
  7. 15. - Tiny life forms, some of which can spoil food or make us sick.
  8. 17. - Microorganisms that multiply quickly and can cause illness.
  9. 20. - Sickness caused by consuming contaminated food.
  10. 21. - Bad smells that can indicate spoiled food.
  11. 22. - Describes fats or oils that have gone bad, often with a foul smell.
  12. 23. - Practices that keep food safe to eat.
Down
  1. 1. - Food that spoils quickly and needs refrigeration.
  2. 2. - Fungi that grow on food, often visible as fuzzy patches.
  3. 3. - Any source of potential harm in food safety.
  4. 5. - Safe method needed to defrost frozen foods.
  5. 7. - Harmful substances like cleaning agents that can contaminate food.
  6. 9. - Element needed by many microbes to grow.
  7. 10. - Low levels can inhibit microbial growth in food.
  8. 13. - Organisms that live in or on a host, sometimes transmitted through food.
  9. 16. - A term for food exposed to harmful substances or microbes.
  10. 18. - Water content in food that promotes microbial growth.
  11. 19. - A tiny infectious agent that can cause disease, often through food.
  12. 23. - Includes molds and yeasts; can spoil food or cause illness.
  13. 24. - A type of fungus used in baking, but can spoil food.