Food Safety

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Across
  1. 2. / keeping food safe to eat by proper handling and cooking practices
  2. 7. / The immediate removal of a product from the store shelves
  3. 8. / Rule states first in first out
  4. 10. / A maximum safe level for a certain chemical in the body
  5. 12. Storage / Below 85°F and above 32°F
  6. 17. / A technique using soap and warm water, scrub hands for 20 seconds
  7. 18. / Living creatures that are visible only through a microscope
  8. 20. / The temperature at the center of the thickest part of the food
  9. 21. / 40°F-140°F
  10. 22. / Substances that make food unfit for use
  11. 24. / Poisons that can cause illness
Down
  1. 1. / The prevention of illness through cleanliness and of food safety as well
  2. 3. / Moisture loss caused when food is improperly packaged or stored in freezer for too long
  3. 4. / Prevents insects and mice from carrying bacteria
  4. 5. / You keep yourself clean to avoid transferring harmful bacteria when handling food
  5. 6. / Generally recognized as safe, Range from sugar to seaweed can be used by food processors without further testing
  6. 8. / Temperature should be 0°
  7. 9. / Sickness caused by eating foods that contains a harmful substance
  8. 11. / Spoilage due to the breakdown of fats
  9. 13. / Harmful bacterium is transferred from one food to another food
  10. 14. / The most dangerous microorganisms in the food supply
  11. 15. / Occurs when light, heat, and air diminishes quality of food
  12. 16. / The process of exposing food to high intensity waves to increase its shelf life and kill harmful microorganisms
  13. 19. / The intentional use of biological agents- bacteria, viruses, and toxins to harm people
  14. 23. / Protected cells that develop into bacteria under the right conditions