Hazards

3. The A in "Fat Tom"
6. Form of fungus that can grow at nearly any temperature
7. These should be store away from food and can cause severe harm if ingested
9. Larger than bacteria and viruses, Must live in or on a host to survive, Found in poultry, fish, and meats, Can be eliminated by freezing and using proper cooking methods and temperatures
11. When raw foods are exposed to toxins
13. Movement of chemicals or microorganisms from one place to another
16. Any foreign object that should not be eaten but make their way into food
19. Meaning Healthy or Clean and Whole
20. Beneficial in the making of bread and the baking process, When present in other foods such as honey and jelly it can cause spoilage
21. First T in "Fat Tom"

1. When harmful organisms or substances are present in food
2. From microorganisms such as bacteria, viruses, parasites, and fungi
4. Foodborne Illness abbreviation
5. Need a host or living cell to grow, Easily transmitted from person to person through poor hygiene, and Can survive freezing and cooking
8. The M in "Fat Tom"
10. Found in soil, plants, animals, water, and the air
12. First F in "Fat Tom"
14. The O in "Fat Tom"
15. Second T in "Fat Tom"
17. Has to have an internal temperature of 165 to be considered done
18. Tiny single-celled microorganisms