Across
- 5. the condition when food becomes unsafe to eat
- 7. the handling, preparation, and storage of food in ways that prevent food-borne illness
- 10. component that uses separate cutting boards and plates for produce and for meat, poultry, seafood, and eggs
- 11. preserving fruit by using sugar to reduce water activity enough to prevent the growth of bacteria
- 12. combines the primary packages into a set (example: a box of soda cans)
- 15. the transformation of raw ingredients into a manufactured and labeled food product.
- 16. holds the processed food (example: can of soda)
- 18. process of fresh produce (washing, trimming, grading) that does not require a label with an expiration date because the food is not transformed and no ingredients are added
- 20. process of applying heat to food that’s sealed in a jar in order to destroy any microorganisms that can cause food spoilage
- 21. includes the Food Safety and Inspection Service (FSIS)
- 23. component that prevents the spread of bacteria by washing hands, utensils, and surfaces the right way
- 24. 40 degrees to 140 degrees
Down
- 1. preserving food when fresh to maintain quality and nutrient value by quickly bringing the temperature
- 2. the federal agency that is responsible for overseeing most of the U.S. food supply
- 3. responsible for ensuring that the nation's commercial supply of meat (excluding game meats, such as venison), poultry, and egg products is safe, wholesome, and correctly labeled and packaged
- 4. includes all food other than meat, poultry, and egg products
- 6. component that uses a food thermometer because color and texture are not adequate indicators if food is done
- 8. book written about the working conditions in Chicago's meat packing district
- 9. products have an increased acidity that makes it difficult for most bacteria to grow
- 13. component that states to refrigerate foods promptly and properly to prevent illness
- 14. reduces the water content in food to delay bacterial growth by exposing it to a temperature that is high enough to remove the moisture but low enough that it doesn’t cook
- 17. a sterile product is packaged in a sterile container in a way that maintains sterility
- 19. the treatment of food to keep it from spoiling.
- 22. historically the most common type of long-term food packaging