Across
- 2. Costs of a foodborne illness to an operation
- 7. Presence of harmful substances in the food
- 8. Temperature danger zone
- 9. elderly people, preschool age children
- 13. Cleaners, sanitizers, and machines
- 14. key pratices for ensuring food safety
- 16. baked potato
- 17. Pathogens transferred from one surface to another.
Down
- 1. saladn
- 3. When two or more people get the same illness after eating the same food.
- 4. network of cells, tissues, and organs to fight infection.
- 5. Pathogens, Viruses, Mold, Bacteria
- 6. Hair, dirt, bandages
- 10. poor personal hygiene
- 11. Challenge to food safety
- 12. time/temp control safety.
- 15. A disease transmitted to people by food