Foodborne Illness

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Across
  1. 3. ____________ danger zone that is between 40* and 140*.
  2. 5. To prevent Foodborne Illnesses during serving, wash hands _________ before serving or eating food.
  3. 6. To prevent Foodborne Illnesses when purchasing food _________ raw meat and poultry from other food by wrapping them in plastic bags.
  4. 7. Large __________ will cool slowly and unevenly as compared to a smaller __________.
  5. 12. Cross-______________: is the transfer of pathogenic bacteria between foods due to unwashed hands, kitchen equipment, or utensils.
  6. 14. Population which include senior citizens, pregnant women, young children, and those with cancer.
  7. 16. Food poisoning caused by exposure to feline waste.
  8. 19. Handling leftovers should be done as quickly as _________ after cooking to cool food rapidly.
  9. 22. One way to minimize foodborne illness.
  10. 27. Occur when one ingests food containing live, pathogenic microorganisms which grow in the intestinal tract and result in illness (two words).
  11. 28. Causes Hemolytic Uremic Syndrome.
  12. 31. Happens after cooking and is a common cause of food poisoning.
  13. 33. Food storage temperatures do this to the rate of bacterial growth.
  14. 35. An important component in the prevention of bacteria growth.
  15. 36. To prevent Foodborne Illnesses before food preparations, clean and _____________ the area.
  16. 39. ___________ intoxications occur when eats food containing toxins which cause illness.
  17. 40. To prevent Foodborne Illnesses when storing food, clean the inside of the refrigerator weekly, and _________ old food.
  18. 41. Staphylococcal ____________ is the causative agent in staphylococcal food infections.
Down
  1. 1. Proper _________ Temperatures are usually not followed, resulting in exponential growth of bacteria.
  2. 2. _______________ microorganisms Are harmful microorganisms.
  3. 4. Does not alter the freshness, nutritional content, physical or chemical composition, aroma or taste of a food.
  4. 8. Temperature danger ______
  5. 9. Food poisoning caused by undercooked fish.
  6. 10. Counts which cause illness differ for each bacteria.
  7. 11. Are tiny organisms which can only be seen individually using a microscope.
  8. 13. Refrigerator storage times are affected by _______________.
  9. 15. Side effect of Campylobacteriosis.
  10. 17. Food poisoning caused by deli meats and hot dogs.
  11. 18. __________ microorganisms serve needed functions in the body and environment.
  12. 20. _____________ microorganisms cause food to spoil, giving the food an off flavor, odor or appearance.
  13. 21. Illness referred to as food poisoning.
  14. 23. To prevent Foodborne Illnesses during cooking, use a thermometer to determine safe ________ temperatures.
  15. 24. To prevent Foodborne Illnesses after food prep is complete, _______________countertops.
  16. 25. A type of food poisoning characterized by impaired swallowing, speaking, respiration, and
  17. 26. To prevent Foodborne Illnesses before food preparations, thaw food in the _____________, microwave or in cold water, not on the countertop.
  18. 27. Is the scientific discipline describing the handling, preparation and storage of food in ways which prevent foodborne illness (two words).
  19. 29. The illness caused by salmonella.
  20. 30. identifies critical points where contamination occurs in a product and presents solutions
  21. 32. Has an onset period of 4-7 days.
  22. 34. Has an onset time of 8-24 hours.
  23. 37. Food poisoning caused by undercooked pork products.
  24. 38. HACCP stands for Hazard Analysis _________ Control Points.