Safety Terminology

4. Moisture loss caused when food is improperly packaged or stored in the freezer too long
5. Poisons that cause illness
7. The prevention of illness through cleanliness
11. The process of exposing food to high intensity energy waves to increase its shelf life and kill harmful microorganisms
12. temperature registered at the center of the thickest part of the food which must be high enough to kill harmful bacteria
13. Protected cells that develop into bacteria under the right conditions

1. A condition that occurs when harmful bacteria spread from one food to another
2. A personal practice of keeping yourself clean to avoid the transfer of harmful bacteria when handling food
3. Illness caused by eating food that contains a harmful substance
6. Spoilage due to the breakdown of fats
8. The immediate removal of a product from store shelves
9. Living creatures that are visible only through a microscope
10. the intentional use of biological agents, bacteria, viruses and toxins to harm people, animals or plants