Andrea

3. Body’s negative reaction to a food protein
4. safety is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness.
7. Food, Acidity, Temperature, Time, Oxygen, Moist
9. The temperature deep inside the thickest part of the food.
10. Food that can be eaten without further preparation,washing, or cooking.
11. A hazard is something with the potential to cause harm.
12. Food that is most vulnerable to pathogen growth.Viruses
14. A common type of microorganism that can sometimes cause infectious diseases
15. Microscopic organisms that can infect humans, plants, and animals
17. a formal review or examination conducted to see if an operation is following food safety laws

1. process that removes food and other surfaces
2. The spread of harmful bacteria from one food to another.
5. 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
6. The prevention of illnesses through cleanliness
8. Thoroughly washing your body,face,and hands
13. an acid cleaner that is used on hard-to-remove substances, such as mineral deposits and dirt, that other cleaners are unable to remove.
16. process that Reduces pathogens on a surface to safe levels.