Across
- 6. The temperature danger zone is a range between 41 F and 135 F and (5 C and 57 C). Bacteria grows well on these temperature range.
- 10. Food that can be eaten without further preparation,washing, or cooking.
- 11. process that removes food and other surfaces
- 12. The microorganisms that cause illness, from your body to food.
- 13. Harmful things are present in food, making it Unsafe to eat.
- 17. Body’s negative reaction to a food protein
- 19. The prevention of illnesses through cleanliness
- 20. Proteins in food that causes allergic reactions
- 21. process that Reduces pathogens on a surface to safe levels.
- 22. Microscopic organisms that can infect humans, plants, and animals Bacteria
Down
- 1. A common type of microorganism that can sometimes cause infectious diseases
- 2. a formal review or examination conducted to see if an operation is following food safety laws
- 3. Small, living organisms that can only be seen by a microscope
- 4. an acid cleaner that is used on hard-to-remove substances, such as mineral deposits and dirt, that other cleaners are unable to remove.
- 5. The temperature deep inside the thickest part of the food.
- 7. Food that is most vulnerable to pathogen growth.
- 8. The spread of harmful bacteria from one food to another.
- 9. something with the potential to cause harm.
- 14. Cleaners 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.
- 15. Thoroughly washing your body,face,and hands
- 16. is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness.
- 18. Food, Acidity, Temperature, Time, Oxygen, Moisture.