Food Safety

3. Something that you need to eat and that you need to be cautious for when you are cooking or making dinner.
4. Used to cut meats, fruits, and vegetables and should be washed after each time you have used it.
6. A group of bacteria that causes diseases directly or indirectly through products they make, such as toxins responsible for food poisoning.
10. It is a bacteria that can make you very ill if something that you have eaten or drank has been infected.
11. A type of bacteria that infects humans and other warm-blooded animals through contaminated food.
12. A food that you can find salmonella in if it's not cooked properly.
15. It's a reaction to the chemicals of foods.
17. The bacteria starts to do this when it goes below four degrees Celsius.
18. It's an immunological to food proteins.
20. When you are cooking food above sixty degrees Celsius the bacteria begins to do this.

1. You should clean these after you have used them for cooking and for eating food.
2. A food poisoning that you can get from unfiltered water and preserved canned foods.
5. Instead of leaving your food out at room temperature you can put it in your refrigerator or freezer to do this.
7. You can check the temperature of food with this.
8. When doing this to food you have to do it at the correct temperature.
9. A food poisoning that can be found in raw chicken and sometimes in raw eggs.
13. You should do this before and after you have handled food.
14. You should always do this with your meats and produce to prevent cross contamination.
16. You can get these from improperly handling foods.
19. When you have food that has been in the danger zone for more than 2 hours the bacteria does this.