Across
- 3. When food has stayed too long at temperatures that are good for the growth of pathogens
- 6. The presence of harmful substances in food
- 7. When a food handler does not wash their hands after using the bathroom, and their fecal matter is transmitted to food
- 9. The range of temperatures between 41 F and 135 F
- 10. Pathogens that produce poisons
- 11. Single-celled, living microorganisms that can spoil food and cause foodborne illness.
- 14. Pathogens that only sometimes make people sick
- 15. What bacteria change into when they lack nutrients
- 17. When two or more people have the same symptoms after eating the same food
- 18. The measure of acidity
- 19. Fungi that spoils food but can less commonly cause illness
- 21. How quickly foodborne-illness symptoms appear in a person
- 23. Small living creatures that require a host to live and reproduce
- 24. Small, living organisms that can be seen only through a microscope
- 25. A disease transmitted to people by food
Down
- 1. When pathogens are transferred from one surface or food to another
- 2. Food that can be eaten without further preparation
- 4. A yellowing of the skin and eyes
- 5. Groups that have a higher risk of getting a foodborne illness than others
- 7. Food, acidity, temperature, time, oxygen, moisture
- 8. The amount of moisture available in food for bacteria growth
- 12. The body's defense system against illness
- 13. Fungi that spoils food and can cause illness
- 16. Microorganisms that cause illness
- 20. The smallest of the microbial food contaminants
- 22. Food requiring time and temperature control for saftey