Keeping Food Safe (Chapter 2)

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Across
  1. 1. single-cell organisms that can proliferate, some of which are pathogenic
  2. 5. Something potentially dangerous or harmful
  3. 8. The type of hazard that can come from everyday items like sanitizers or cleaners
  4. 9. The most important part of personal hygiene
  5. 10. The conditions that foodborne pathogens need to grow in food
  6. 11. To standardize the accuracy of a measuring device
  7. 15. Living species that can be seen only through a microscope
  8. 19. Pathogenic organisms that are smaller than a single cell, and can survive in foods even under refrigeration
  9. 20. The most important tool used to monitor temperature
  10. 21. To introduce an allergen to a food via equipment that was previously used with a food item containing an allergen
  11. 22. Remove unwanted substances by chemical action
  12. 24. A designation of foods that are vulnerable for pathogen growth
  13. 26. Practices and strategies for maintaining physical cleanliness and not spreading disease to others
  14. 27. A disease transmitted to a person by food
  15. 29. Organisms that live off of a living host's metabolism
  16. 30. Reducing pathogens on a surface to safe levels
  17. 31. Groups of people who are especially vulnerable to foodborne illness
Down
  1. 2. Removing dirt and debris from a surface
  2. 3. Disease-causing microorganisms
  3. 4. The type of hazard that happens when objects get into food
  4. 6. The introduction of a harmful entity to a food item, beverage or water
  5. 7. The path food take in foodservice, usually from purchase to service
  6. 10. The bodies negative reaction to a food protein
  7. 12. 41 degrees Fahrenheit to 135 degrees Fahrenheit
  8. 13. A type of fungus that can be beneficial or damaging to food, depending on the type
  9. 14. The human body's defense system to prevent and fight disease
  10. 16. A widely used food safety management system that includes identification of areas where problems could occur and strategies to decrease or eliminate risks
  11. 17. Method used to rotate food storage from oldest to newest
  12. 18. The transfer of pathogens from one surface or food to another
  13. 23. The type of hazard that is caused from a microorganism either carried by or found in humans, mammals or animals, soil, water, plants
  14. 25. Any employee who handles food directly or works with the surfaces that food will touch
  15. 28. Microorganisms that grow by spore, like yeast, mold or mushrooms