Nutrition Ch 5

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Across
  1. 3. Likely to spoil, decay, or go bad quickly without special storage, like refrigeration.
  2. 5. Cook food at proper temp followed by a rest time of ___(spelled out) minutes
  3. 8. wind pipe
  4. 9. found in: aged cheese, smoked meats, dried fish, overripe avocados; should be avoided with MAOIs
  5. 10. The final date the product should be used of consumed
  6. 13. food pipe
  7. 14. Number(spelled out) of seconds needed to wash hands properly
Down
  1. 1. This bacterial foodborne illness can cause stillbirth
  2. 2. when something other than air gets into your airways
  3. 4. A severe, potentially life-threatening allergic reaction that can develop in seconds to minutes after exposure to an allergen
  4. 6. These cause most foodborne-illness–related deaths
  5. 7. Potentially fatal bacterial foodborne illness
  6. 11. These cause most foodborne illnesses
  7. 12. This viral foodborne illness is very contagious and can cause vomiting, fever, myalgia, watery diarrhea and headache