Food and Lab Safety Terminology

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Across
  1. 1. Abbreviation for Government institutions that oversee the quality and grade standards of safe handling of food.
  2. 4. A form of contamination that causes foodborne illnesses, this can be from cleaning agents or other commonly used chemicals.
  3. 6. A system for monitoring food production for compliance with health, safety, and product standards.
  4. 7. A microbial contamination, typically foodborne,that can cause food to spoil and illnesses.
  5. 8. Acronym for a special list of additives that contain substances such as spices, natural seasonings, and flavorings that are considered safe for human consumption and not regulated as additives.
  6. 9. Abbreviation for a systematic approach to the identification, evaluation, and control of food safety hazards which are based on 7 principles.
  7. 14. The measurement of how much acid is in a food, ph levels from 4.6 to 7.5 are considered potentially hazardous.
  8. 15. Process by which a sterile product (typically food or pharmaceuticals) is packaged in a sterile container in a way that maintains sterility.
  9. 18. the transfer of harmful bacteria to food from other foods, cutting boards, and utensils if they are not handled properly.
Down
  1. 2. Applying heat or chemicals to surfaces that have come in contact with food, insects, or anything else that can carry diseases.
  2. 3. Irradiation used to preserve food. Food is first blanched and then subjected to high levels of radiation to kill all forms of microorganisms, resulting in a shelf life of several years.
  3. 5. A process of heating food to a temperature that is high enough to kill most harmful bacteria without changing the taste of the food.
  4. 7. Food poisoning caused by the bacteria Clostridium botulinum. Usually from improperly canned foods.
  5. 8. Abbreviation for a system for ensuring that products are consistently produced and controlled according to quality standards.
  6. 10. Abbreviation for U.S. public health service agencies that study and control diseases, they also investigate breakouts of foodborne illnesses.
  7. 11. A ventilation fan that blows air out an open doorway to keep flying insects away.
  8. 12. A microorganism that causes a foodborne illness.
  9. 13. Government agency that has oversight for regulating the safety and quality of food.
  10. 16. Removing all of the visible dirt, grime, grease, and food particles from an area.
  11. 17. The gear that you wear in order to keep yourself safe and not contaminate the food, gloves, goggles, apron, etc.