Across
- 5. requires that the person in charge of a food service operation become a Certified Food Protection Manager.
- 7. The presence of harmful substances in food.
- 9. Food that requires time and temperature control to limit the growth of pathogens.
- 12. Makes recommendations for food safety regulation.
- 13. When two or more people have the same symptoms after eating the same food.
- 14. Food that has stayed too long at temperatures that are good growth for pathogens.
- 15. May be biological, physical, or chemical.
Down
- 1. The Cost of Foodborne Illness.
- 2. Food that can be eaten without further preparation.
- 3. The transfer of pathogens from one food to another.
- 4. How food becomes unsafe.
- 6. Population at high risk for foodborne illness.
- 8. Greatest contaminant threat to Food safety
- 10. Challenge to Food Safety.
- 11. Disease transmitted to people by food.