Across
- 2. Foods that need specific temperature control to stay safe.
- 5. Microscopic infectious agents that can only reproduce inside a host cell.
- 7. Foods that can be eaten without any further preparation or cooking.
- 10. A risk posed by bacteria, viruses, and other organisms in food.
- 11. Spore-producing organisms that include molds, yeast, and mushrooms.
- 12. An acronym for Assure, Look, Employees, Reports, Threat.
- 13. A microorganism that can cause disease.
- 14. Single-celled organisms that can multiply rapidly in the right conditions.
Down
- 1. The presence of physical objects in food like glass or metal.
- 3. The presence of harmful chemicals in food.
- 4. Tiny living organisms that can only be seen under a microscope.
- 6. Organisms that live on or in a host and cause harm.
- 8. Substances that cause allergic reactions in some people.
- 9. Sickness caused by contaminated food.
- 11. Acronym for Food, Acidity, Temperature, Time, Oxygen, Moisture.