Across
- 4. Poisons produced by pathogens, plants, or animals. Some occur in animals as a result of their diet.
- 5. Food that contains moisture and protein and has a neutral or slightly acidic pH. Such food requires time-temperature control to prevent the growth of microorganisms and the production of toxins.
- 7. Foreign objects that can accidentally get into food and contaminate it, such as hair, dirt, metal staples, and broken glass, as well as naturally-occurring objects, such as bones in fillets.
- 10. Presence of harmful substances in food. Some food safety hazards occur naturally, while others are introduced by humans or the environment.
Down
- 1. The temperature range between 41˚F and 135˚F (5˚C to 57˚C), within which most foodborne microorganisms rapidly grow.
- 2. chemical, substances, such as cleaners, sanitizers, polishes, machine lubricants, and toxic metals that leach from cookware and equipment, which have contaminated food.
- 3. Process of reducing the number of microorganisms on a clean surface to safe levels.
- 6. The body’s negative reaction to a particular food protein.
- 8. Person, animal, or plant on which another organism lives and from which it takes nourishment.
- 9. Smallest of the microbial food contaminants. Viruses rely on a living host to reproduce. They usually contaminate food through a food handler’s incorrect personal hygiene. Some survive freezing and cooking temperatures.