Food Safety and Storage

1. keeping food safe to eat.
3. the prevention of illness through cleanliness.
5. sickness caused by eating contaminated food that contains a contaminant
10. produced by bacteria and can develop into a bacterium when it has the right conditions of food, warmth, and moisture.
13. 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.
19. a substance such as a chemical or organism, that makes food unsafe to eat.
20. the technique of canning raw foods
22. the maximum safe level in food.
23. room left in a container for food to expand.
25. the process of exposing food to high-intensity energy waves to increase shelf-life and kill harmful microorganisms.
26. the poison that is produced by bacteria and can cause illness.

2. the technique of freezing fruit directly in freezer containers
4. The temperature deep inside the thickest part of the food.
6. brief cooking in boiling water
7. the technique of freezing fruit coated in sugar.
8. It is the cause of most foodborne illnesses. It is a living thing so small that it can only be seen through a microscope.
9. moisture loss caused by improper packaging or overly long storage in the freezer.
11. spoilage
12. Warm water added to dried foods so they can become soft again
14. the technique of canning simmering foods.
15. The FDA list that classifies additives as generally recognized as safe
16. the technique of freezing fruit whole on a tray.
17. the technique of freezing fruit in sugar water.
18. The spread of harmful bacteria from one food to another.
21. When the FDA or food manufacturers order immediate removal of food from store shelves when they suspect it is harmful.
24. to prepare food in a way that that allows it to be safely stored for later use.