PS Chapter 6 Sanitation

5. Organisms that get nourishment and protection from another living organism known as a host
9. Something with the potential to cause harm.
10. A food item containing an allergen comes in contact with another food item and their proteins mis
12. Food that can be eaten without further preparation, washing, or cooking
15. They carry microorganisms on, or in, their bodies
18. Means that harmful things are present in food, making it unsafe to eat.
19. naturally occurring proteins that cause allergic reactions
20. The body’s defense against illness.

1. The six conditions that bacteria need to grow
2. A common type of microorganism; several species are pathogens
3. A disease transmitted to people by food.
4. A formal review or examination conducted to see if an operation is following food safety laws
6. Microorganism that cause illness.
7. The temperature range between 41°F and 135°F
8. Food that needs time and temperature control for safety
11. The leading cause of foodborne illness
13. Organisms found in air, soil, plants, water, and some food
14. Microorganism that can spoil food quickly, as indicated by the smell or taste of alcohol
16. Tiny plants that grow under almost any condition but grow especially well in acidic food
17. The body’s negative reaction to a food protein.
21. Small, living organisms that can be seen only through a microscope; most living things, including