Across
- 6. A food-borne ___, commonly referred to as food "poisoning" is a disease carried to people by food or water.
- 8. The ___ is between 40 degrees F and 140 degrees F.
- 10. ___ microorganisms may contaminate food during preparation and serving.
- 11. A food-borne illness can result from a harmful ___ getting into a food that is then eaten by a person.
- 13. ___ are an example of physical contamination.
- 14. Bacteria may pass from ___ to food when the equipment that has touched food has not been properly cleaned and sanitized before being used to prepare another food.
Down
- 1. ___ spread organisms from their bodies to food by unclean hands, coughing, and sneezing.
- 2. One of the most common causes of food-borne illness is ___, the transfer of bacteria from hand to hand, food to food, or equipment to food.
- 3. To prevent food-borne illness, foodservice personnel must follow procedures for good personal ___.
- 4. Cuts, burns, or any kind of break in the skin could harbor harmful ___ that can contaminate food and cause a food-borne illness.
- 5. ___-spreading pests, such as cockroaches, flies or mice which are attracted to food preparation areas, may contaminate food, equipment, or device areas.
- 7. The harmful microorganisms called ___ can come from a variety of sources.
- 9. ___ or other microorganisms that have contaminated food cause most food-borne illness.
- 12. ___ contaminants include dirt, hair, nail polish flakes, insects, broken glass, nails, staples, metal, or plastic fragments.