Unit 1 Vocab

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Across
  1. 7. Proteins in food that causes allergic reactions
  2. 10. The spread of harmful bacteria from one food to another.
  3. 13. process that removes food and other surfaces
  4. 14. process that Reduces pathogens on a surface to safe levels.
  5. 16. Thoroughly washing your body,face,and hands
  6. 18. Microscopic organisms that can infect humans, plants, and animals
  7. 19. The prevention of illnesses through cleanliness
  8. 20. a formal review or examination conducted to see if an operation is following food safety laws
Down
  1. 1. remove excess grease or fat from
  2. 2. Small, living organisms that can only be seen by a microscope
  3. 3. an acid cleaner that is used on hard-to-remove substances,such as mineral deposits and dirt, that other cleaners are unable to remove.
  4. 4. Body’s negative reaction to a food protein
  5. 5. The temperature deep inside the thickest part of the food.
  6. 6. Food, Acidity, Temperature, Time, Oxygen, Moisture.
  7. 8. Food that is most vulnerable to pathogen growth.
  8. 9. A common type of microorganism that can sometimes cause infectious diseases
  9. 11. The microorganisms that cause illness, from your body to food.
  10. 12. Cleaners 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.
  11. 15. Harmful things are present in food, making it Unsafe to eat.
  12. 17. A hazard is something with the potential to cause harm.