Across
- 8. Poisons produced by pathogens plants or animals
- 9. A severe allergic reaction that can lead to deaty.
- 10. Smallest of the microbial food contaminants.
- 13. Type of food that can cause food spoilage
- 14. The temperature range between 41 and 135, within most foodborne mircroorganisms rapidly grow
- 16. A yellowing of the skin and eyes
- 18. Acronym for the conditions needed by foodborne bacteria to grow: food, acidity, temperature, time, oxygen and moisture
- 19. Small, living organisms that can only be seen through a microscope
- 21. A naturally-occurring protein in food or in an ingredient that some people are sensitive to
Down
- 1. Amount of moisture available in food for bacteria to grow
- 2. Pathogens that can spoil food and sometimes make people sick
- 3. The transfer of an allergen from a food or food-contact surface containing an allergen to food that doesnt contain the allergens
- 4. Organism that needs a living host to survive.
- 5. Program developed and implemented by and operation to prevent deliberate contamination of food.
- 6. The measure of acidity on a scale of 0 to 14.0 with 0 being highly acidic, 7.0 being neutral, and 14.0 being highly alkaline
- 7. Single-celled, living microorganisms that can spoil food and cause foodborne illness
- 11. Acronym developed by the FDA to help operations develop a food defense program.
- 12. Form of bacteria that can take to protect themselves when nutrients are not available
- 15. Type of fungus that causes food spoilage.
- 17. Time it takes for the symptoms of a foodborne illness to appear after exposure
- 18. The transfer of pathogens from a persons feces to his or her hands, and then improperly washed hands to food thats eaten by someone else
- 20. Illness-Causing organisms