Across
- 4. Some bacteria need oxygen to live and reproduce, while others do not. R.O.P., M.A.P. and Sous Vide foods have little oxgen in them
- 7. Spreading more dirt and pathogens on a surface as opposed to wash, rinse, then sanitizing a surface
- 13. Occurs when microorganisms are transferred from one food or surface to another
Down
- 1. Range where pathogens grow well in food (between 41F and 135 F deg)
- 2. When you become ill from eating food(s); experience symptoms like diarrhea or vomiting, headache and fever.
- 3. The amount of acid or alkalinity in a food measured in "pH' with bacteria growing in a pH range of slightly acidic to just above neutral = 4.6 to 7.5 pH. The majority of our foods fall into this range
- 5. Presence of harmful substances in food or water that could cause illness, harm, and even death
- 6. A time of four (4) hours is enough time for uncontrolled growth of pathogens in a food to make us ill; allowing reproduction to multiply every 20 minutes.
- 8. Protein rich, carbohydrates, heat treated plant foods, produce; foods that allow easy and quick bacterial growth. T.C.S. foods
- 9. Water activity the amount of moisture available in food for pathogen growth. Measured in "Aw" of .85 or think of 85%
- 10. Acronom for the 6 growth factors for bacterial growth; which include Food, Acidity, Temperature - Time, Oxygen, Moisture
- 11. microorganisms that cause illness, disease causing bacteia
- 12. poisons produced by pathogens, plants or animals; some can be naturally occurring, others not destroyed by cooking.