Across
- 2. temperature deep inside the thickest part of the food.
- 4. Temperature, Time, Oxygen, Moisture.
- 6. food- Food that can be eaten without further preparation,washing, or cooking.
- 10. spread of harmful bacteria from one food to another.
- 12. living organisms that can only be seen by a microscope
- 14. that removes food and other surfaces
- 16. things are present in food, making it Unsafe to eat.
- 17. that are either general purpose or heavy duty; general-purpose detergents remove fresh dirt and can be used on almost anything, whereas heavy-duty detergents remove wax dried-on dirt, and baked on grease.
- 19. A common type of microorganism that can sometimes cause infectious diseases
- 20. A hazard is something with the potential to cause harm.
- 21. Proteins in food that causes allergic reactions
Down
- 1. negative reaction to a food protein
- 3. that is most vulnerable to pathogen growth.
- 5. washing your body,face,and hands
- 7. formal review or examination conducted to see if an operation is following food safety laws
- 8. acid cleaner that is used on hard-to-remove substances, such as mineral deposits and dirt, that other cleaners are unable to remove.
- 9. safety is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness.
- 11. process that Reduces pathogens on a surface to safe levels.
- 13. organisms that can infect humans, plants, and animals
- 15. microorganisms that cause illness, from your body to food.
- 18. The prevention of illnesses through cleanliness