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3. Presence of harmful substance in food.
7. contaminants pose the greatest threat to food safety.
9. One of the three potential hazards to food. that can include cleaners, sanitizers, and polishes.Biological
11. A person who is invited to visit the restaurant
12. That and children have a higher risk of getting a food borne illness than others.
13. The condition of being protected from or unlikely to cause danger, risk, or injury.
14. One of the three potential hazards to food. Foreign object such as metal shavings, staples, and bandages can get into food.

1. Illness carried or transmitted to people by food.
2. One of the three potential hazards to food. They include certain viruses, parasites, fungi, and bacteria.
4. That organization makes recommendations for food safety regulation of the food service industry.
5. They are responsible for ensuring staff handles food safety.
6. domestic fowl, such as chickens, turkeys, ducks, and geese.Transplants
8. That and ready-to-eat foods are the most likely foods to become unsafe.
10. A disease or period of sickness affecting the body or mind.Physical