Across
- 3. Acronym for the order of which people are most susceptible to sickness
- 5. the people most susceptible to sickness do to not having a fully developed immune system.
- 6. an instance of a person becoming ill from food; suspected or confirmed
- 7. hazards that are toxins or things like Allergens, Pesticides, Cleaners and sanitizers
- 8. hazards that can be seen and removed
- 9. anything that could cause harm to consumers. There are three general categories: physical, chemical and biological
- 10. Many people don’t report what type of illnesses
Down
- 1. anything edible that people usually consume
- 2. Hazards such as Bacteria, Fungi, Mold and yeast, Viruses, and Parasites
- 4. what bacteria was in a manufacturing facility and got on the food
- 8. microorganisms that cause disease