Across
- 2. One T in FATTOM.
- 7. Means that harmful things are present in food, making it unsafe to eat.
- 9. The A in FATTOM.
- 11. The O in FATTOM.
- 15. The naturally occurring proteins that cause allergic reactions.
- 16. When a food item containing an allergen comes in contact with another food item and their proteins mix.
- 19. A disease transmitted to people by food.
- 20. The body's negative reaction to a food protein.
- 21. When two or more people get the same illness after eating to same food.
- 22. The F in FATTOM.
- 23. Something with the potential to cause harm.
- 24. Can be found in air, soil, plants, water, and some food.
Down
- 1. The temperature range between 41-135 degrees F.
- 3. Microorganisms that cause illness.
- 4. The pathogens that can be reduced by eliminating time and temperature abuse.
- 5. One T in FATTOM.
- 6. A formal review or examination conducted to see if an operation is following food safety laws.
- 8. The body's defense against illness.
- 10. The leading cause of foodborne illnesses.
- 12. The six conditions that bacteria need to grow.
- 13. Food that can be eaten without further preparation, washing, or cooking.
- 14. Foods that need time and temperature control for safety.
- 17. The M in FATTOM.
- 18. Grows well in acidic food with little moisture and has a pink discoloration, slime, and bubbles.