Unit 1 vocab

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Across
  1. 2. temperature deep inside the thickest part of the food.
  2. 4. Temperature, Time, Oxygen, Moisture.
  3. 6. food- Food that can be eaten without further preparation,washing, or cooking.
  4. 10. spread of harmful bacteria from one food to another.
  5. 12. living organisms that can only be seen by a microscope
  6. 14. that removes food and other surfaces
  7. 16. things are present in food, making it Unsafe to eat.
  8. 17. that are either general purpose or heavy duty; general-purpose detergents remove fresh dirt and can be used on almost anything, whereas heavy-duty detergents remove wax dried-on dirt, and baked on grease.
  9. 19. A common type of microorganism that can sometimes cause infectious diseases
  10. 20. A hazard is something with the potential to cause harm.
  11. 21. Proteins in food that causes allergic reactions
Down
  1. 1. negative reaction to a food protein
  2. 3. that is most vulnerable to pathogen growth.
  3. 5. washing your body,face,and hands
  4. 7. formal review or examination conducted to see if an operation is following food safety laws
  5. 8. acid cleaner that is used on hard-to-remove substances, such as mineral deposits and dirt, that other cleaners are unable to remove.
  6. 9. safety is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness.
  7. 11. process that Reduces pathogens on a surface to safe levels.
  8. 13. organisms that can infect humans, plants, and animals
  9. 15. microorganisms that cause illness, from your body to food.
  10. 18. The prevention of illnesses through cleanliness