Keeping Food Safe

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Across
  1. 2. Costs of a foodborne illness to an operation
  2. 7. Presence of harmful substances in the food
  3. 8. Temperature danger zone
  4. 9. elderly people, preschool age children
  5. 13. Cleaners, sanitizers, and machines
  6. 14. key pratices for ensuring food safety
  7. 16. baked potato
  8. 17. Pathogens transferred from one surface to another.
Down
  1. 1. saladn
  2. 3. When two or more people get the same illness after eating the same food.
  3. 4. network of cells, tissues, and organs to fight infection.
  4. 5. Pathogens, Viruses, Mold, Bacteria
  5. 6. Hair, dirt, bandages
  6. 10. poor personal hygiene
  7. 11. Challenge to food safety
  8. 12. time/temp control safety.
  9. 15. A disease transmitted to people by food