Food Safety and Food Processing Review

Edit Answers
1234567891011121314151617181920212223242526
Across
  1. 2. Caused by harmful microorganisms
  2. 7. Details the actual size of a serving
  3. 10. Enforces food regulations
  4. 12. Refers to the employees interaction with food
  5. 14. Items in a food product from a natural environment or introduced during processing
  6. 15. Regulates the additives and contaminants that enter food
  7. 19. Includes bacterial, fungal, viral, and parasitic organisms
  8. 20. Amount of energy released when your body breaks down foods
  9. 21. Shows the amount of nutrients in a food product
  10. 22. Combines ingredients into a small mass
  11. 24. When yeast consumes carbohydrates and releases carbon dioxide
  12. 25. Includes the cleanliness of a facility
  13. 26. Repeatedly folding and pressing the dough
Down
  1. 1. The deliberate change made to food before it is available to eat
  2. 3. When dough is allowed to rise after it is shaped and before it is baked
  3. 4. Prevents spoilage of food
  4. 5. Naturally occurring protein associated with allergens
  5. 6. When there is a possibility that an illness or injury can be linked to the consumption of the food product
  6. 8. A food-borne illness
  7. 9. Cutting of small slashes in the surface of dough
  8. 11. Cause a change in taste and texture, but typically does not make you sick
  9. 13. Hazard analysis and critical control points
  10. 14. Involves decreasing the likelihood of pests from entering a facility
  11. 16. The protein that gives dough its structure and elasticity
  12. 17. Refers to the color, flavor, texture, and nutritional value of the food
  13. 18. Refers to the state of being impure or unfit for use due to the presence of unwanted substances
  14. 23. Living organism