Unit 1 Vocab
Across
- 5. Food, Acidity, Temperature, Time, Oxygen, Moisture.
- 7. The spread of harmful bacteria from one food to another.
- 9. Food that is most vulnerable to pathogen growth.
- 10. An acid cleaner that is used on hard-to-remove substances, such as mineral deposits and dirt, that other cleaners are unable to remove.
- 11. Food safety is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness.
- 12. The microorganisms that cause illness, from your body to food.
- 13. Microscopic organisms that can infect humans, plants, and animals
- 14. Harmful things are present in food, making it Unsafe to eat.
- 16. Body’s negative reaction to a food protein
- 17. A common type of microorganism that can sometimes cause infectious diseases
Down
- 1. The prevention of illnesses through cleanliness
- 2. The temperature danger zone is a range between 41 F and 135 F and (5 C and 57 C). Bacteria grows well on these temperature range.
- 3. The temperature deep inside the thickest part of the food.
- 4. Thoroughly washing your body,face,and hands
- 5. Proteins in food that causes allergic reactions
- 6. Food that can be eaten without further preparation,washing, or cooking.
- 8. Small, living organisms that can only be seen by a microscope
- 15. A hazard is something with the potential to cause harm.