Introduction to Food Safety

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Across
  1. 2. A formal review or examination conducted to see if an operation is following food safety laws.
  2. 4. When a food item containing an allergen comes in contact with another food item and their proteins mix; refers specifically to food allergens.
  3. 9. Organisms found in air, soil, plants, water, and some food that can cause illness but most commonly are responsible for spoiling food; mold and yeast are two examples
  4. 10. Small, living organisms that can be seen only through a microscope; most living things, including humans, carry microorganisms on, or in, their bodies
  5. 14. the body's defense against illness
  6. 15. When two or more people get the same illness after eating the same food
  7. 16. Means that harmful things are present in food, making it unsafe to eat
  8. 17. The body's negative reaction to a food protein
  9. 18. Organisms that get nourishment and protection from another living organism known as a host, such as a person, animal, or plant
  10. 20. Food that can be eaten without further preparation, washing, or cooking
  11. 21. A disease transmitted to people by food
Down
  1. 1. Microorganisms that cause illness
  2. 3. A common type of microorganism
  3. 5. The temperature range between 41*F and 135*F95*C and 57*C), in which bacteria grow well
  4. 6. The leading cause of foodborne illness
  5. 7. Certain groups of people that have a higher risk of getting a foodborne illness than others, such as elderly people, preschool-age children, and people with compromised immune systems
  6. 8. Microorganism that can spoil food quickly, as indicated by the smell or taste of alcohol, white or pink discoloration, slime and bubbles
  7. 11. Food that needs time and temperature control for safety because it is most vulnerable to pathogen growth
  8. 12. The naturally occurring proteins that cause allergic reactions.
  9. 13. tiny plants that grow under almost any condition but grow especially well in acidic food with little moisture, such as jams, jellies, and cured, salty meats such as bacon.
  10. 15. An easy way to remember the six conditions that bacteria need to grow, food, acidity, temperature, time, oxygen, and moisture
  11. 19. Something with the potential to cause harm