food safety and microworld

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Across
  1. 1. – Metal that becomes toxic when used with acidic foods (6)
  2. 3. TOM – Acronym describing conditions pathogens need to grow (6)
  3. 4. Hygiene – Improper hand washing and working while sick (4-8)
  4. 5. – Organisms that require a host to live (9)
  5. 6. – Organisms that spoil food and grow in high-acid foods (5)
  6. 7. Contamination – Transfer of pathogens from one surface to another (16)
  7. 10. Borne Illness – Disease transmitted to people by food (12)
  8. 11. – Biological hazard responsible for over 90% of foodborne illness (8)
  9. 13. – Food safety begins at this stage of the supply chain (10)
  10. 15. – Bacteria waste products that cannot be destroyed by heat (6)
  11. 16. – Illness spread through contaminated food and water (5)
  12. 17. Foods – Foods high in protein, moisture, and low acidity (3-5)
  13. 18. – Foods that require time and temperature control for safety (3)
Down
  1. 2. – Harmful microorganisms that cause illness (9)
  2. 6. – Microscopic living organisms (14)
  3. 8. Zone – The temperature range where bacteria grow rapidly (6-6)
  4. 9. Risk – High-risk group including infants and elderly (11)
  5. 12. – Excessive use of these can cause chemical contamination (9)
  6. 14. – Some bacteria form these to survive heat and dryness (6)
  7. 18. Temperature Abuse – When food stays too long at unsafe temperatures (4-11)