Culinary Survival Crossword

3. Hazard ______ Critical Control Point is the system used to keep food safe on its journey from kitchen to table.
5. These single-celled microorganisms can make people very sick.
8. To ______ a thermometer is to adjust for accuracy.
9. A _____ is a danger that can be biological, chemical, or physical.
10. To _____ is to heat a product at high enough temperatures to kill bacteria.
11. A _____ is an organism that needs a host to survive.
14. ______ is using good grooming habits to maintain health.
16. A food ______ is a device used to check the temperatures of foods.
17. ______ A is a disease to the liver that can be transmitted to food.
18. _______ are used to clean walls, floors, prep surfaces, equipment, and utensils.
20. A(n) ______ is a deep wound caused by something like a knife.
22. A _____ is a type of fungus, characterized by fuzzy-looking spores.

1. These spore-producing organisms are found in soil, plants, animals, water and air.
2. _____ materials are those that are quick to burn.
4. _____ food items are products that can spoil quickly.
6. An ______ happens when a portion of the skin is partially or completely torn off.
7. _____ contamination is caused by raw foods being exposed to harmful microorganisms.
8. ______ food is food that is unfit to be eaten.
11. Disease-causing microorganisms which cause the majority of foodborne illnesses are called _____.
12. This is a helpful fungus used in bread.
13. Minimum _______ temperature is the lowest temperature at which foods can be safely cooked.
15. These help control bugs/rats around food, but are poisonous.
17. The ______ maneuver is a series of thrusts to the abdomen used to dislodge items stuck in an airway.
19. ______ are simple organisms that cause food-related illnesses.
21. A(n) ______ is a scrape or minor cut.