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Across
  1. 3. one of the potential hazards to food safety. They include pesticides, food additives, cleaning supplies, and toxic metals.
  2. 5. Substances added to food for color, flavor, or preservation and can be potentially be a hazard to food safety (add - or leave blank if black area that separates words).
  3. 8. One of the barriers to control microorganism growth; a kitchen rule meaning Clean As You Go.
  4. 9. Seafood group, including shrimp, crab, and lobster, that can spoil quickly — a potential food safety risk.
  5. 10. Chicken, turkey, and duck are some of its examples.
  6. 14. one of the potential hazards to food safety. They include bacteria, viruses, parasites, fungi, and toxins.
  7. 18. The transfer of harmful bacteria from one food or surface to another(add - or leave blank if black area that separates words).
  8. 20. Organism that needs another living thing to survive and may cause illness.
  9. 21. Harmful chemicals that can make food unsafe to eat. Ex:Saxitoxin – causes paralytic shellfish poisoning, found in shellfish.
  10. 23. Scaly animal we eat, like tuna or tilapia, and easily get spoils
  11. 24. Practices that keep food, equipment, and people clean to prevent contamination.
  12. 25. One of the cost of foodborne illness that will result in legal fees
Down
  1. 1. one of the potential hazards to food safety. They include hair, dirt, and metal staples.
  2. 2. one of its indication is discoloration, odors, fuzzy or powdery texture
  3. 4. One of the costs of foodborne illness; a feeling of shame caused by a food safety mistake.
  4. 6. Change in food’s natural color showing it may be spoiled.
  5. 7. An instance where two or more individuals contract the same disease after consuming the same food
  6. 11. One type of biological hazard; tiny infectious agents that can contaminate food.
  7. 12. Oval food that can carry Salmonella if not cooked well.
  8. 13. Unwanted soil or dust that can contaminate food
  9. 15. Main cause of food becoming unsafe to eat.
  10. 16. Dairy drink and base for products like cheese and yogurt.
  11. 17. High-protein food that favors the rapid growth of microorganisms (beef, pork, lamb).
  12. 19. Make utensils and work areas safe by removing harmful microorganisms. Ex:Soak utensils in water heated to at least 171°F (77°C) for 30 seconds.
  13. 22. One example of a biological hazard; microorganisms like molds and yeasts that can spoil food.