Safety & Sanitation

2. Cooked rice, prepared melons and cut tomatoes all have this in common for bacteria growth
4. Any organism that can cause disease
7. Creation and maintenance that prevent food contamination or food-borne illness
11. The most common kitchen injury at home and at work
14. The 'F' in FATTOM
15. Chemicals in the form of antibiotics, fertilizers and insecticides
16. A disease caused by the toxins left behind throughout bacteria life cycle
18. Contaminants such as hair, nails, glass or plastic fragments
20. Presence of harmful organisms or substances
22. Lag Phase, Log Phase, Decline Phase are part of this
23. A non-life threatening response to a food or additive

1. Smallest known life form that does not need a host to survive
3. The most common carrier for cross-contamination
5. Environments with this have lower bacteria growth
6. Chemicals in the form of cleaners and polisher
8. Aerobic bacteria need it, Anaerobic are killed by it
9. The immune systems response to food or substances it recognizes as harmful
10. A disease caused by ingesting living pathogenic bacteria
11. Transfer of contaminants from one food, work surface or piece of equipment to another
12. A hazard that includes bacteria, mold, yeast, viruses and fungi
13. Large group of organisms ranging from single-celled organisms to mushrooms
17. Chemicals in the form of lead, mercury and copper
19. Most important factor in limiting growth
21. Tiny, living organisms dependent on nutrients ingested from their host