Food Safety

3. Free of soil particles and other foreign material
5. Reduce a food safety hazard to an acceptable limit
9. Transfer of harmful substances or disease causing micro-organisms to foods by hands, food-contact surfaces, sponges, cloth towels, and utensils
11. Agents in or conditions of food that have the potential to cause an adverse health effect or injury in consumers.
12. any extraneous matter, whether of a physical, chemical or biological nature, found in food.
14. Presence of harmful chemicals and microorganisms in food, which can cause consumer illness.

1. 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.
2. A variation from the standard or norm.
3. Eliminate a food safety hazard
4. used in disinfecting the hands
6. a destructive insect or other animal that attacks crops, food, livestock, etc
7. Acceptable
8. What to do when you finish using the toilet
10. Any substance, including water and ice, manufactured, sold or intended for use in whole or in part as food or drink for human consumption
13. a systematic approach used in food production as a risk-based means to ensure food safety