Kitchen Hazards

2. These biological hazards are tiny single-celled microorganisms, symptoms include nausea, abdominal pain, and vomiting and do NOT need oxygen to grow and prefer foods that are high in protein and moisture.
3. These biological hazards are found in soil, plants, animals, water, and the air.
5. What type of hazard is any foreign object that should not be eaten but make their way into food?
6. 90% of all food-allergic reactions are from: milk and dairy products, eggs and egg products, fish and shellfish, wheat, soy and soy products, _____________ and tree nuts.
8. These biological hazards can be eliminated by freezing and using proper cooking methods and temperatures and must live in or on a host to survive.
10. These biological hazards are a form of fungus that can grow at nearly any temperature.
11. These biological hazards need a host or living cell to grow (person, plant, animal), are easily transmitted from person to person through poor hygiene, and can survive freezing and cooking.
13. These type of hazard should be stored away from food to avoid contamination and come in the form of degreases and soap.
14. What is the acronym to remember what microorganisms need to grow?
15. When harmful organisms or substances are present in food.

1. These biological hazards are beneficial in the making of bread and the baking process but when present in other foods such as honey and jelly it can cause spoilage.
2. This type of hazard comes from microorganisms such as bacteria, viruses, parasites, and fungi.
4. This type of hazard is the body’s negative reaction to a food protein.
7. This type of contamination is the movement of chemicals or microorganisms from one place to another.
9. Meaning healthy or clean and whole.
12. This type of contamination is when raw foods are exposed to toxins.