Foods and Nutrition

3. hazard that happens when the food is not cooked correctly
8. the process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another
10. or of making something impure or unsuitable by contact with something unclean
11. provider is an individual who provides preventive, curative, promotional or rehabilitative health care services in a system
12. prevention of human contact with the hazards of wastes
13. involves those practices performed by an individual to care for one's bodily health and well being, through cleanliness.
15. as an incident in which two or more persons experience a similar illness
19. typically do the following: Hire, train, oversee, and sometimes fire employees
20. usually you get this from chicken,eggs or other vegetables
22. hazard that happens when you don't have clean hands
23. The temperature, equal to 0°C (32°F)
24. is a type of occupational hazard that involves environmental hazards that can cause harm with or without contact

1. especially a bacterium, virus, or fungus.
2. a bacterium, virus, or other microorganism that can cause disease
4. A disease caused by consuming contaminated food or drink
5. is under the food service manager
6. causing food to spoil or to become diseased
7. between 41 to 140 degrees
9. used to measure the internal temperature of meat, especially roasts and steaks, and other cooked foods.
14. of a liquid is the special case in which the vapor pressure of the liquid
16. substances that pose a threat to the health of living organisms, primarily that of humans
17. is any substance that can cause harm, primarily to people
18. when the food spoils and you become ill
21. is the organic body and systematized basic standards