Food safety

1. Fungi that cause food spoilage and are often visible as green, black, or white spots.
6. Teaching food safety practices to prevent foodborne illnesses.
7. A living organism that depends on a host for survival and can be harmful in food.
9. The presence of water in food, which supports the growth of microorganisms.
11. The transfer of harmful microorganisms between food items.
16. Clean water that is free from harmful bacteria and contaminants.
17. The smallest microorganism that requires a host cell to reproduce.
19. The process of applying heat to food to make it safe for consumption.
21. refers to any environmental condition or factor that can cause injury or illness through contact or exposure.
22. A practice that ensures cleanliness and prevents illness.
24. A type of fungus that produces alcohol and carbon dioxide as it spoils food.
25. Single-celled organisms that can multiply rapidly in favorable conditions.

2. The process of cleaning with a chemical agent to reduce germs.
3. Microorganisms such as mold, yeast, and mushrooms that can grow in food.
4. A factor in foodborne illness; microorganisms need time to grow.
5. Practices like handwashing that reduce the risk of spreading illness.
8. Worn to prevent direct contact with raw food and contamination.
10. The process of defrosting frozen food before cooking.
12. The length of time a food product remains safe for consumption.
13. A critical factor for controlling bacterial growth, typically kept between 5°C to 60°C.
14. A kitchen appliance that can be used for defrosting food.
15. To keep food at the proper temperature to prevent bacterial growth.
18. The pH level of food that can influence the growth of harmful microorganisms.
20. To cool food to a low temperature quickly to prevent bacterial growth.
23. The act of marking food with essential details like expiry dates and ingredients.