Kitchen Safety

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Across
  1. 2. The M in FAT TOM
  2. 4. A protein in a food or ingredient to which some people are sensitive
  3. 5. Foods that temperature and time need to be monitored in order to prevent foodborne illness
  4. 7. A common symptom of foodborne illnesses
  5. 8. 41- 135 degrees is the
  6. 10. Requires a host to live and reproduce
  7. 12. Foodborne illness that causes jaundice
  8. 13. spoils food and cause the taste or smell of alcohol
  9. 14. pathogens that need a living host to grow
  10. 16. Acronym for the conditions that pathogens need to grow
Down
  1. 1. group of people who are more likely to become sick from contaminated food
  2. 3. yellowing of the skin and eyes
  3. 6. Spoils food and sometimes cause illness and may produce toxins.
  4. 9. microscopic organisms that cause foodborne illness
  5. 10. type of contamination that occurs when an object that shouldn't be there is in the food
  6. 11. to eat food foods that have already been cooked, washed, process, or do not need to be in order to be eaten.
  7. 15. Poison