Across
- 4. the practice of handling, preparing, and storing food in a way that minimizes the risk of consumers getting sick from foodborne illnesses
- 5. foods that can be eaten without further preparation, washing, or cooking
- 9. any person employed in or operating a food establishment
- 10. also known as infectious diseases or contagious diseases, are illnesses that can be transmitted from one person to another or from an animal to a person
- 11. food with the presence of harmful chemicals and microorganisms, which can cause consumer illness
- 12. the action or state of making or being made impure by polluting or poisoning
Down
- 1. caused by consuming contaminated foods or beverages
- 2. the process by which bacteria or other microorganisms or unintentionally transferred from one substance or object to another with harmful effect
- 3. people who carry pathogens and infect others without getting sick themselves.
- 6. liquids or gels that are used to lower the number of pathogens on skin
- 7. the behaviors that must be practiced in daily life, starting from morning to sleep time to protect our health
- 8. keeps hair from falling into food and onto food contact surfaces