Unit 1 Vocab

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