Foodborne Illness

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Across
  1. 2. Centers for disease control and prevention.
  2. 3. signs of illness
  3. 6. Hot food should be kept in an ____ container.
  4. 7. Poisonous substances produced by microorganisms.
  5. 8. Coordinated outbreak response and evaluating.
  6. 9. found in raw veggies and undercooked ground beef.
  7. 11. peaceful or harmful organisms in food.
  8. 14. _____ must be separated from other foods and contact surfaces.
  9. 15. tiny living organisms that cause diseases.
  10. 16. Occurrence of a higher than expected number of foodborne illness cases in a community.
  11. 17. Microorganism causing illness.
  12. 18. ____leftovers within 2 hours.
Down
  1. 1. Food must be ____ in the fridge not out on the counter.
  2. 2. comes from fruits and causes diarrhea.
  3. 3. Eating raw or undercooked egg products give you _____.
  4. 4. the increase in number of microorganisms.
  5. 5. The process where food becomes unsafe or bad.
  6. 10. Bacteria found in lettuce.
  7. 12. Practices to maintain cleanliness to prevent contamination.
  8. 13. A tiny germ that can cause illnesses.