Across
- 2. ________food handling practices include improper cooling and advance preparation.
- 4. A type of food contamination.
- 7. foods that spoil easily are said to be.
- 9. Are multicellular filamentous fungi.
- 12. foods that can be bought in bulk.
- 13. food.....between 41 and 135 degrees Fahrenheit represent this danger zone.
- 15. This involves the storage of food items under hygienic conditions in airtight cans and tins.
- 16. sign of chemical food borne-illness.
- 18. Microorganisms need a _________ environment to grow in.
- 19. food that has been corrupted with another substance.
- 20. ________ food storage can lead to bacteria and mold growth, food spoilage through natural decay, and even food waste.
Down
- 1. an illness caused by eating foods that have harmful organisms in them.
- 3. lack of hand washing between handling raw and cooked foods is a _______ conditions
- 5. Microscopic unicellular fungi.
- 6. Yeast are important in the making of this.
- 8. Use separate cutting board in food ........
- 10. the physical movement or transfer of harmful bacteria from one person, object or place to another.
- 11. accidental contamination wit objects due to employee carelessness is a _________ type of food contamination
- 14. Ubiquitous, minute unicellular microorganisms and cannot be seen with naked eye.
- 17. some food like kolanutetc are store with.