Unit 1 Vocab AP

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Across
  1. 4. Domain of unicellular prokaryotes that have cell walls containing peptidoglycan.
  2. 6. Are small,living organism that can be seen only through a microscope.
  3. 7. Food that is most vulnerable to pathogen growth is also referred to as food that needs time and temperature control for safety
  4. 10. TOM Food, acidity, temperature,time,oxygen, and moisture.
  5. 11. Safety keeping food safe to eat by following proper food handling and cooking practices.
  6. 13. hygiene Washing your body,face, and hands, you help to avoid transferring harmful bacteria when handling foods.
  7. 14. The microorganisms that cause illness, from your body to food.
Down
  1. 1. Means that harmful things are present in food, making it unsafe to eat
  2. 2. Contamination Is the spread of harmful bacteria form one food to another.
  3. 3. Danger Zone The temperature range between 41 f and 135f.
  4. 5. Is something with the potential to cause harm .
  5. 8. the prevention of illness through cleanliness
  6. 9. temperature The temperature deep inside the thickest part of the food.
  7. 10. illness outbreak Is a disease transmitted to people by food.e
  8. 12. Are the leading cause of foodborne illness.