Food Safety and Storage

2. the technique of canning raw foods
3. to prepare food in a way that that allows it to be safely stored for later use.
4. keeping food safe to eat.
6. sickness caused by eating contaminated food that contains a contaminant
10. the poison that is produced by bacteria and can cause illness.
11. moisture loss caused by improper packaging or overly long storage in the freezer.
13. spoilage
14. thoroughly washing your body, face, and hands to avoid transferring bacteria to when handling food.
16. using soap and warm water to scrub your hands for twenty seconds.
21. When the FDA or food manufacturers order immediate removal of food from store shelves when they suspect it is harmful.
22. a substance such as a chemical or organism, that makes food unsafe to eat.
23. the maximum safe level in food.
24. room left in a container for food to expand.
25. the technique of freezing fruit in sugar water.
26. It is the cause of most foodborne illnesses. It is a living thing so small that it can only be seen through a microscope.

1. the technique of freezing fruit coated in sugar.
5. The temperature deep inside the thickest part of the food.
7. brief cooking in boiling water
8. produced by bacteria and can develop into a bacterium when it has the right conditions of food, warmth, and moisture.
9. the process of exposing food to high-intensity energy waves to increase shelf-life and kill harmful microorganisms.
12. Warm water added to dried foods so they can become soft again
15. the technique of canning simmering foods.
16. the technique of freezing fruit whole on a tray.
17. The spread of harmful bacteria from one food to another.
18. the prevention of illness through cleanliness.
19. The FDA list that classifies additives as generally recognized as safe
20. the technique of freezing fruit directly in freezer containers