Across
- 3. Hazard, Foreign objects like glass, hair, or metal in food.
- 6. A microorganism that causes disease.
- 9. A substance that causes an allergic reaction.
- 12. Practices like handwashing, clean clothing, and hair restraints to prevent contamination.
- 14. Allowing food to stay too long at unsafe temperatures.
- 15. Hazard, Bacteria, viruses, parasites, or fungi.
- 17. Sickness caused by eating contaminated food.
- 21. Protective coverings for hands to prevent contamination.
- 22. The transfer of harmful bacteria or allergens from one surface/food to another.
- 23. Reducing pathogens on a surface to safe levels.
- 25. Keeping equipment and facilities clean to prevent contamination.
- 26. The presence of harmful substances in food.
Down
- 1. Life, The length of time a product remains safe to consume.
- 2. 41°F–135°F (5°C–57°C); range in which bacteria grow rapidly.
- 4. Hazard, Cleaning products, pesticides, or toxins in food.
- 5. Lowering food temperature quickly to prevent bacterial growth.
- 7. A hat, net, or visor used to keep hair out of food.
- 8. An organism that lives on or inside another, causing harm.
- 10. Keeping rodents, insects, and other pests away from food.
- 11. Food, Food that spoils quickly if not stored properly.
- 13. The most effective way to prevent the spread of germs.
- 16. Anything that could cause harm (biological, chemical, physical).
- 18. Heating cooked food again to a safe temperature.
- 19. Removing food and dirt from surfaces.
- 20. A microorganism that can cause illness but does not grow in food.
- 24. Single-celled organisms that can cause food spoilage or illness.