Across
- 3. bacteria rapidly multiply in this temperature range 41 F to 135 F
- 5. single-celled microorganism
- 8. also referred to as food poisoning
- 11. organisms that live in another organism where they grow, feed, get nourishment but provide nothing beneficial for the host
- 12. occurs when chemicals, toxic metals, or natural toxins that are produced by microorganisms as a byproduct contaminate food
Down
- 1. this category of food hazard might include cleaners,sanitizers, deodorizers or health & beauty products.
- 2. the transfer of harmful bacteria to food from other foods, cutting boards, and utensils if they are not handled properly
- 4. microorganisms that cause illness in humans and they can grow to dangerous levels in food if the food is not handled properly
- 6. this family includes molds, mushrooms, yeasts
- 7. this chemical hazard could be found corroded utensils or beverage dispensers
- 9. this microorganism accounts for 67% of cases of foodborne illness in the U.S.
- 10. good practices include regular hand-washing