Food Safety

5. Transfer of harmful substances or disease causing micro-organisms to foods by hands, food-contact surfaces, sponges, cloth towels, and utensils
8. A variation from the standard or norm.
10. Substances that cause an exaggerated immune response in some people and that may result in a runny nose, watery and/or itchy eyes, a rash, wheezing, serious illness or (occasionally) death.
11. used in disinfecting the hands
12. Agents in or conditions of food that have the potential to cause an adverse health effect or injury in consumers.
13. Free of soil particles and other foreign material
14. Eliminate a food safety hazard

1. Any substance, including water and ice, manufactured, sold or intended for use in whole or in part as food or drink for human consumption
2. What to do when you finish using the toilet
3. Acceptable
4. any extraneous matter, whether of a physical, chemical or biological nature, found in food.
6. Presence of harmful chemicals and microorganisms in food, which can cause consumer illness.
7. a destructive insect or other animal that attacks crops, food, livestock, etc
9. Reduce a food safety hazard to an acceptable limit
12. a systematic approach used in food production as a risk-based means to ensure food safety