Across
- 2. People susceptible to foodborne illness due to the effects of age or health on their immune systems including preschool age children, elderly people, and people with compromised immune systems
- 3. The high risk population above the age of 65, their immune systems have weakened with age
- 4. A challenge to food safety that pressures staff to work quickly
- 9. Illness carried or transmitted to people by food
- 10. Presence of harmful substances in food
- 11. Food that requires time and temperature control to limit the growth of pathogens; stands for time and temperature control for safety
- 12. Suppliers that are not practicing food safety
- 15. The transfer of pathogens from one surface or food to another
- 16. Contaminants that include polishes, sanitizers, cleaners, etc.
Down
- 1. When food has stayed too long at temperatures that are good for the growth of pathogens
- 5. Any food that can be eaten without further preparation, washing, or cooking
- 6. An incident in which two or more people experience the same symptoms after eating the same food
- 7. Contaminants that include viruses, parasites, fungi, and bacteria
- 8. The high risk population below the age of 5; their immune systems have not had time to build up
- 13. Foreign objects such as metal shaving, bandages, plastic, etc.
- 14. The body's defense system against illness