Foodborne Illness Crossword

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Across
  1. 5. a knife and cutting ______ are most often linked with cross-contamination
  2. 7. a cleaning substance, not necessarily a sanitizer
  3. 9. transferring bacteria from one food to another
  4. 12. ___ hot food quickly
  5. 13. some pathogens are ___-resistant
  6. 15. disease-causing microorganisms
  7. 18. living things that cannot be seen by the naked eye; can be beneficial, detrimental, or neutral
  8. 21. free of visible soil
  9. 23. microorganism used in baking bread
  10. 24. disease-causing bacteria found in the nose, mouth and throat
  11. 26. temperatures above 160 degrees F will ___ most microorganisms
  12. 27. on food labels, looks for the expiration ___
  13. 30. eaten by humans as a source of energy
  14. 31. lowering the temperature of food usually at or below 40 degree F
Down
  1. 1. a life form smaller than a bacteria; can multiple in living cells and cause disease
  2. 2. reduces bacteria level on utensils and food preparation surfaces to prevent contamination
  3. 3. good personal ______ is important for food handlers
  4. 4. a foodborne illness caused by anaerobic microorganism that attack the central nervous; caused from improper home-canning
  5. 5. single-celled microorganism
  6. 6. regulatory agency for all food except meat and poultry
  7. 8. harmful bacteria will _____ food
  8. 10. ____potentially hazardous foods below 40 degrees F
  9. 11. 40-140 degrees F is the danger ____
  10. 14. measure of acidity or alkalinity
  11. 16. regulatory agency for all food including meat and poultry
  12. 17. a common symptom of food poisoning
  13. 19. hamburger is a ground ____ meat
  14. 20. (0157:H7) found in undercooked ground red meats
  15. 22. botulism is the only pathogen whose symptoms affect this organ
  16. 24. bacteria commonly found in raw eggs and poultry
  17. 25. __________perfringens
  18. 28. ph less than 7
  19. 29. poison