Across
- 2. “FAT TOM” stands for what a pathogen needs to grow. What does the O in FAT TOM stand for?
- 3. Measurement of the moisture in food that determines how long food will last before it goes bad.
- 8. Illness that results from eating contaminated food is a ______ illness.
- 9. Molds and yeasts are examples of _______.
- 10. Cleaning supplies, bug sprays, and fertilizers are examples of ______ hazards in our foods.
Down
- 1. Bandaids, hair, pieces of metal, or glass are examples of _______ hazards in our foods.
- 4. Milk, eggs, nuts, wheat, and soy make up 90% of all food _____.
- 5. This invades living cells, including those in foods and needs a host in order to reproduce.
- 6. Pathogens thrive and reproduce in temperatures from 41 degrees F to 135 degrees F. This is known as the temperature ______ _____.
- 7. The living organisms found in or on food that can make us sick is a ______ hazard.