Across
- 1. regulates and inspects meat, poultry, and eggs. It also regulates food that crosses state boundaries or involves more than one state
- 4. this hazard pathogens are the greatest threat to foodborne illness (viruses, parasites, fungi, & bacteria)
- 5. assistant the FDA, USDA, and state & local health departments to conduct research into the cause of foodborne illness outbreaks
- 7. improperly canned foods which can result in double vision, inability to swallow, respiratory paralysis
- 8. when pathogens are transferred from one surface or food to another
- 10. is found in ready-to-eat foods, raw meats, eggs, and dairy products. Can result in high fever, weakness, vomiting, and diarrhea
- 12. this hazard can contaminate food if they are used incorrectly (cleaners, sanitizers, & polishes)
- 13. principles to prevent foodborne illness
- 16. 2 or more people have the same symptoms after eating the food
- 17. inspects all food except meat, poultry, and eggs.
- 18. main food source is deli meats and raw hot dogs. Pregnant women should be careful during their third trimester
Down
- 2. is found in moist foods, deli meats, and potato salad. Is transferred to food when handwashing is neglected
- 3. this hazard is foreign objects in our food(s)
- 6. is found in raw/uncooked ground beef and raw/unpasteurized milk. Can potentially get this when eating in a large group setting
- 9. bacteria grow rapidly between 41℉ and 135℉
- 11. are found in high-protein foods and typically hang out in sewage, soil, dust, corps, and meats. Can cause nausea and diarrhea within 12 hours
- 14. is the greatest threat to foods
- 15. conditions for bacteria to grow