Food Safety and Storage

1. the maximum safe level in food.
5. the prevention of illness through cleanliness.
6. spoilage
7. the technique of freezing fruit whole on a tray.
8. the technique of canning simmering foods.
11. moisture loss caused by improper packaging or overly long storage in the freezer.
12. The spread of harmful bacteria from one food to another.
16. The FDA list that classifies additives as generally recognized as safe
17. brief cooking in boiling water
21. to prepare food in a way that that allows it to be safely stored for later use.
22. The temperature deep inside the thickest part of the food.
24. Warm water added to dried foods so they can become soft again
25. the technique of freezing fruit directly in freezer containers

2. the technique of canning raw foods
3. the poison that is produced by bacteria and can cause illness.
4. a substance such as a chemical or organism, that makes food unsafe to eat.
7. using soap and warm water to scrub your hands for twenty seconds.
9. thoroughly washing your body, face, and hands to avoid transferring bacteria to when handling food.
10. keeping food safe to eat.
11. sickness caused by eating contaminated food that contains a contaminant
13. produced by bacteria and can develop into a bacterium when it has the right conditions of food, warmth, and moisture.
14. It is the cause of most foodborne illnesses. It is a living thing so small that it can only be seen through a microscope.
15. the process of exposing food to high-intensity energy waves to increase shelf-life and kill harmful microorganisms.
18. the technique of freezing fruit coated in sugar.
19. the technique of freezing fruit in sugar water.
20. room left in a container for food to expand.
23. When the FDA or food manufacturers order immediate removal of food from store shelves when they suspect it is harmful.