Across
- 3. Actions taken to stop foodborne illness.
- 7. Sickness caused by unsafe food.
- 8. Nutrient in food that helps build muscles and tissues.
- 17. The level of acid in food that can prevent spoilage.
- 18. Tiny organisms that can cause foodborne illness.
- 19. The process of letting frozen food become unfrozen.
- 20. TOM Factors that affect the growth of bacteria in food.
- 21. Very small living things, some harmful, some helpful.
- 23. The state of being protected from harm or danger.
- 25. The presence of harmful substances in food.
Down
- 1. Organisms like mold and yeast that spoil food.
- 2. The way food is touched or prepared.
- 4. Tiny germs that can make people sick through food.
- 5. A gas that some bacteria need to grow.
- 6. Water content in food that helps microorganisms grow.
- 9. A measure of how hot or cold something is.
- 10. Information on food packaging about ingredients and safety.
- 11. Things that can cause harm in food.
- 12. How long food is left out, which can affect safety.
- 13. Keeping food in proper conditions to prevent spoilage.
- 14. Organisms that live in or on food and can make people sick.
- 15. Measures used to keep food safe.
- 16. Cleanliness practices to keep food safe.
- 22. Increase in number of bacteria or microorganisms.
- 24. Something we eat to live and grow.