Across
- 2. associated with neurological issues
- 4. temperature controlled for safety
- 5. ready to eat
- 6. requires a living host/nearly indestructible
- 8. severe allergic reaction requiring an EPI pen
- 9. cleaners, sanitizers, and polishes
- 10. transferring allergens
- 13. comes from beef
- 14. found in wild game
- 17. farm foods
- 18. beverages
- 21. anything you can pick up in foods
- 22. poisons
- 23. shellfish and dirty water
Down
- 1. presence of harmful substances in foods
- 3. two more people sick after eating same foods
- 7. viruses, bacteria, fungi, and parasites
- 8. deliberate contamination of food
- 11. flies landing on feces and then food
- 12. conditions needed for bacteria to grow
- 15. national registry of food safety professionals
- 16. certification required for a manager in the food service
- 18. hives, itchy throat, nausea, diarrhea, etc
- 19. elderly, preschool, and comprised immune systems
- 20. yellowing of eyes and skin
- 24. 30 minutes to 6 weeks