Food Safety

3. This pathogen can cause illness but most commonly are responsible for spoiling food.
7. FATTOM is an acronym that describes the conditions that ___ need to grow.
8. This type of pathogen cannot grow in food, they need a host organism to grow.
9. This type of pathogen is the leading cause of foodborne illness.
11. This type of contamination includes viruses, bacteria, parasites, and fungi.
13. This Big 6 pathogens common source is cows and beef.
14. A foodborne illness ___ is when 2 or more people get the same illness after eating the same food.

1. The Big 6 pathogen Hepatitis A affects the ___.
2. High risk populations are susceptible to foodborne illness because their ___ system can't fight off the illness as well.
4. A foodborne illness outbreak can cause a business to lose ___.
5. This type of contamination includes cleaners, sanitizers, polishes, etc.
6. This type of pathogen can double their number as often as every 20 minutes.
8. This type of contamination happens when foreign objects get into food.
10. In extreme cases, foodborne illness can cause ___.
12. A foodborne illness is a disease transmitted to people by ___.