Food Safety and Storage

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Across
  1. 3. substance such as a chemical or organism, that makes food unsafe to eat.
  2. 4. the FDA or food manufacturers order immediate removal of food from store shelves when they suspect it is harmful.
  3. 7. maximum safe level in food.
  4. 8. poison that is produced by bacteria and can cause illness.
  5. 10. washing your body, face, and hands to avoid transferring bacteria to when handling food.
  6. 11. technique of freezing fruit directly in freezer containers
  7. 13. technique of freezing fruit coated in sugar.
  8. 14. temperature deep inside the thickest part of the food.
  9. 17. caused by eating contaminated food that contains a contaminant
  10. 18. prepare food in a way that that allows it to be safely stored for later use.
  11. 19. spread of harmful bacteria from one food to another.
  12. 21. technique of freezing fruit whole on a tray.
  13. 22. technique of canning simmering foods.
  14. 23. technique of freezing fruit in sugar water.
  15. 25. cooking in boiling water
Down
  1. 1. prevention of illness through cleanliness.
  2. 2. loss caused by improper packaging or overly long storage in the freezer.
  3. 5. by bacteria and can develop into a bacterium when it has the right conditions of food, warmth, and moisture.
  4. 6. FDA list that classifies additives as generally recognized as safe
  5. 9. soap and warm water to scrub your hands for twenty seconds.
  6. 12. food safe to eat.
  7. 14. process of exposing food to high-intensity energy waves to increase shelf-life and kill harmful microorganisms.
  8. 15. technique of canning raw foods
  9. 16. water added to dried foods so they can become soft again
  10. 20. is the cause of most foodborne illnesses. It is a living thing so small that it can only be seen through a microscope.
  11. 24. left in a container for food to expand.