Introduction to Food Safety
Across
- 2. A formal review or examination conducted to see if an operation is following food safety laws.
- 4. When a food item containing an allergen comes in contact with another food item and their proteins mix; refers specifically to food allergens.
- 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
- 10. Small, living organisms that can be seen only through a microscope; most living things, including humans, carry microorganisms on, or in, their bodies
- 14. the body's defense against illness
- 15. When two or more people get the same illness after eating the same food
- 16. Means that harmful things are present in food, making it unsafe to eat
- 17. The body's negative reaction to a food protein
- 18. Organisms that get nourishment and protection from another living organism known as a host, such as a person, animal, or plant
- 20. Food that can be eaten without further preparation, washing, or cooking
- 21. A disease transmitted to people by food
Down
- 1. Microorganisms that cause illness
- 3. A common type of microorganism
- 5. The temperature range between 41*F and 135*F95*C and 57*C), in which bacteria grow well
- 6. The leading cause of foodborne illness
- 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
- 8. Microorganism that can spoil food quickly, as indicated by the smell or taste of alcohol, white or pink discoloration, slime and bubbles
- 11. Food that needs time and temperature control for safety because it is most vulnerable to pathogen growth
- 12. The naturally occurring proteins that cause allergic reactions.
- 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.
- 15. An easy way to remember the six conditions that bacteria need to grow, food, acidity, temperature, time, oxygen, and moisture
- 19. Something with the potential to cause harm