Across
- 3. – The presence of harmful substances or germs in food.
- 9. – Something (like an illness) that is spread through food.
- 11. – Sickness or disease, often caused by contaminated food.
- 13. – How hot or cold something is; important for cooking and storing food safely.
- 14. – Storing food at a cold temperature to slow down spoilage.
- 15. – Poisonous substances sometimes produced by bacteria in food.
- 17. – Unwanted animals like rats, mice, or insects that can spread germs.
- 18. – Tiny living organisms that can cause food to spoil or make you sick.
- 19. – A very small germ that can cause illness, often spread through contaminated food or surfaces.
Down
- 1. – Food that has gone bad and is unsafe to eat.
- 2. – Personal cleanliness, such as washing hands, to stay healthy.
- 4. – Worn on hands to protect food from germs.
- 5. – When germs from one food or surface spread to another.
- 6. – A harmful microorganism (like bacteria or viruses) that causes disease.
- 7. – Keeping surfaces, tools, and hands clean to prevent germs from spreading.
- 8. – The date after which food is no longer safe to eat.
- 10. – To kill germs on surfaces using special cleaning chemicals.
- 12. – Foods that spoil quickly if not kept cold, like milk or meat.
- 16. – Removing dirt and food particles from surfaces and equipment.
- 20. – Keeping food in the right place to stay fresh and safe.