Across
- 4. Domain of unicellular prokaryotes that have cell walls containing peptidoglycan.
- 6. Are small,living organism that can be seen only through a microscope.
- 7. Food that is most vulnerable to pathogen growth is also referred to as food that needs time and temperature control for safety
- 10. TOM Food, acidity, temperature,time,oxygen, and moisture.
- 11. Safety keeping food safe to eat by following proper food handling and cooking practices.
- 13. hygiene Washing your body,face, and hands, you help to avoid transferring harmful bacteria when handling foods.
- 14. The microorganisms that cause illness, from your body to food.
Down
- 1. Means that harmful things are present in food, making it unsafe to eat
- 2. Contamination Is the spread of harmful bacteria form one food to another.
- 3. Danger Zone The temperature range between 41 f and 135f.
- 5. Is something with the potential to cause harm .
- 8. the prevention of illness through cleanliness
- 9. temperature The temperature deep inside the thickest part of the food.
- 10. illness outbreak Is a disease transmitted to people by food.e
- 12. Are the leading cause of foodborne illness.