Foodborne Illness Catering II Crossword

What FBI can you potentially get from bacteria that occurs during the canning process and makes cans appeared bulged?
One of the most common causes of foodborne illness is ___________ contamination, the transfer of bacteria from hand to hand, food to food, or equipment to food.
This is the max amount of time that time-temperature sensative foods should sit out of fridge
A foodborne ______, commonly referred to as food "poisoning" is a disease carried to people by food or water.
The temperature ______________, ranges from 41 degrees F to 140 degrees F
________ contaminations include dirt, hair, nail polish, insects, plastic fragments, etc.
___________ is one of the most important practices in order to prevent the spread of FBI's
The harmful ____________ and bacteria that can grow in food causes many FBIs and is considered physical contamination.
This is one of the most common FBI's and symptoms are a lot like the flu-chipotle was involved in an outbreak!
The three ways food can be contaminated include physical, biological, and __________________