Food Safety and Storage Crossword

substances that make food unfit for use
living creatures that are visible only through a microscope
protected cells that develop into bacteria under the right conditions
the prevention of illness through cleanliness
using soap and warm water, scrub your hands for 20 seconds
sickness caused by eating food that contains a harmful substance
poisons that can cause illness
keeping food safe to eat by following proper food handling and cooking
you keep yourself clean to avoid transferring harmful bacteria when handling food
occurs when harmful bacteria spread from one food to another
registered at the center of the thickest part of the food
spoilage due to the breakdown of fats
moisture loss caused when food is improperly packaged or stored in the freezer too long
items that can be used by food processors for specified uses without further testing
the process of exposing food to high-intensity energy waves to increase its shelf life and kill harmful microorganisms
the immediate removal of a product from store shelves
a maximum safe level for a certain chemical in the human body
the intentional use of biological agents-bacteria, viruses, and toxins-to harm people, animals, or plants
common sources of this disease are contaminated water; unpasteurized milk; undercooked meat, poultry, and seafood
common sources of this disease are home-canned and commercially canned foods; garlic in oils; and vacuum-packed or tightly wrapped food. This disease can be fatal.
This disease is sometimes called the "cafeteria germ" because it is often found in food served in quantity and left for long periods on a steam table or at room temperature.
common sources for this disease are unchlorinated water; raw or rare ground beef; raw alfalfa sprouts; unwashed produce; and unpasteurized milk or apple cider
common sources for this disease are raw or undercooked meat, poultry, or fish; unwashed produce; soft cheeses; and unpasteurized milk
common sources for this disease are raw or undercooked poultry, eggs, meat, and seafood
common sources for this disease are prepared foods left to long at room temperature. Examples are meat, poultry, and egg products.