Section 1.1 Sanitary Food Handling

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Across
  1. 2. Biological hazards that can cause illness when they invade cells and trick the cell into reproducing them
  2. 4. Single-celled organisms that can live in food or water or also on our skin. Some can cause foodborne illness.
  3. 7. Disease-causing organisms such as bacteria, viruses, fungi and parasites
  4. 8. foods that need time and temperature controls for safety
  5. 9. contamination caused by introducing disease-causing substances directly to a food
  6. 10. the amount of water present in food
  7. 11. A sickness caused by consuming contaminated foods
  8. 12. Reducing the number of pathogens on a surface to safe levels
  9. 14. When two or more people get sick with the same symptoms after eating the same food
  10. 15. Cleaning compounds, bug sprays, food additives, or fertilizers found in food.
Down
  1. 1. Bacteria, viruses,parasites,or fungi that can make you sick
  2. 3. when safe food comes in contact with a biological, physical, or chemical contaminant
  3. 5. Foreign objects found in food that can cause injury or illness
  4. 6. 41°F-135°F
  5. 11. single or multi-celled organisms that can be beneficial but some cause foodborne illness
  6. 13. Large multi-celled organisms that reproduce on their own and need a host, can be found in food or water supplies