Ch. 6 - Introduction to Food Safety

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Across
  1. 1. A population of certain groups of people which are at a higher risk for getting a foodborne illness.
  2. 4. The temperature range between 41*F - 135*F, where bacteria grow the fastest.
  3. 6. The body's negative reaction to a food protein.
  4. 9. Food that can be eaten without further preparation, washing, or cooking.
  5. 12. Small, living organisms that can be seen only through a microscope. Most living things carry these on their bodies.
  6. 14. A common type of microorganism that needs 6 conditions to grow; several species are pathogens that can cause infections diseases
  7. 15. Microorganism that can spoil food quickly, characterized by smell, taste, or discoloration.
  8. 17. When a food item containing an allergen comes into contact with another food item and their proteins mix. (refers specifically to food allergens)
  9. 18. A formal review or examination conducted to see if an operation is following food safety laws.
  10. 21. The leading cause of foodborne illness that can survive refrigerator and freezer temp. They cannot grow in food, but will grow inside the body.
Down
  1. 2. The body's defense against illness.
  2. 3. Something with the potential to cause harm
  3. 5. A disease transmitted to people by food
  4. 7. When two or more people become sick with the same foodborne illness after eating the same food and is confirmed by lab analysis.
  5. 8. The naturally occurring proteins that cause allergic reactions.
  6. 10. When harmful things are present in food, making it unsafe to eat.
  7. 11. Organisms that get nourishment and protection from another living organism known as a host. Live in many types of food and water
  8. 13. Tiny plants that grow well in acidic food such as jams, jellies, and cured, salty meats. Sometimes used intentionally to affect the flavor and characteristics of a product such as cheese.
  9. 16. Food that is most vulnerable to pathogen growth, also referred to as food that needs time and temperature control for safety.
  10. 19. Microorganisms that cause illness, and is the greatest threat to food safety in a food-service operation.
  11. 20. Organisms found in air, soil, plants, water, and some food that can cause illness but most commonly responsible for spoiling food (ex: mold, yeast)