Across
- 4. pathogens transferred from on surface to another
- 5. the food and drug administration
- 7. training new staff leaves less time for ongoing food safety training
- 8. when two or more people have the same symptoms after eating the same food
- 9. cleaners, sanitizers, polishes
- 12. disease transmitted to people by food
- 13. presence of harmful substances in food
- 14. suppliers that are not practicing food safety
Down
- 1. viruses, parasites, fungi, bacteria
- 2. divided into three categories
- 3. found on food that was once considered safe
- 6. random objects in food
- 10. time and temperature control
- 11. food staying in temperatures that are good for pathogen growth