Across
- 5. , An incident in which two or more people experience the same illness
- 6. , the action of cleaning to kill bacteria
- 7. , Anything with the potential to cause harm
- 9. , Anyone who comes into contact with food or drink (whether packaged or not) as part of their work
- 10. , Temperature range that allows the greatest multiplication of pathogenic bacteria is called ___________
- 11. , the conditions and practices that preserve the quality of food to prevent contamination and foodborne illness
Down
- 1. , Living single-cell organism
- 2. , bacteria are most often found in: raw meat, undercooked poultry such as chicken or turkey and can be the cause of foodborne illness
- 3. , The action of introducing bacteria or pathogens to a surface.
- 4. , to decrease the number of microorganisms on a surface
- 8. , ______________ is caused by consuming contaminated food