Food Safety Part 1 Crossword

Washing chicken and other poultry does not remove_____.
Refers to the danger of food contamination by disease-causing microorganisms (bacteria, viruses, parasites, or fungi) and their toxins and by certain plants and fish that carry natural toxins.
In the food industry, there are various types of ___ ___.
When bacteria spread between food, surfaces or equipment.
_____ occurs when one type of food touches or drips onto another type of food which may be raw or cooked.
A disease that is carried or transmitted to humans by food containing harmful substances.
Bacteria and _____ may grow inside the refrigerator if dryness and cleanliness are not maintained.
____ spreads quickly in fruits and vegetables.
A microorganism that needs a host to survive. Examples: Cryptosporidium, Toxoplasma.
A microorganism that is infectious and causes disease
A destructive insect or other animal that attacks crops, food, livestock, etc.
Include ergonomic hazards, radiation, heat and cold stress, vibration hazards, and noise hazards.
Handling, preparation, and storage of food in ways that prevent any illnesses, are examples of being____.
Make clean and hygienic.
Foodborne illness cases can be attributed to poor_____ and food hygiene.
The symptoms and severity of food poisoning vary, depending on which bacterias or____ have contaminated the food.
______ is killed by cooking and pasteurization.
You usually get________ by eating contaminated food.
Foods most often associated with_____ outbreaks are salads and sandwiches that involve a lot of hand contact in their preparation, and raw vegetables contaminated in the field.
______ can cause food poisoning when a food handler contaminates food and then the food is not properly refrigerated.
To stop from getting ___ ___, avoid eating high-risk foods, especially undercooked ground beef.
___ ___ is often found in home-canned foods that are low in acid, such as green beans, corn and beets.
Raw and undercooked poultry can cause____ ____.
A variety of foods, particularly rice and leftovers, as well as sauces, soups, and other prepared foods that have sat out too long at room temperature is a cause for what?
People who are infected with ______ can spread it directly to other people, or can contaminate food or drinks they prepare for other people.
The disease is spread primarily through food or water contaminated by stool from an infected person.
If you leave food out of refrigeration over 2 hours, what is this called?
Most foods have a ____ ____ above 0.95 and that will provide sufficient moisture to support the growth of bacteria, yeasts, and mold.
It is vital that good standards of personal_______ are maintained by food handlers.
Personal_____ and hygiene are two of the most important factors in food handling, not only for company image but also for food safety.
State law does not require____ _____ to be worn, but does require that ready-to-eat food be prepared and served without bare hand contact.
Alkaline______ more efficiently remove fat- and protein-based soils, while mineral-based soils require acid cleaners.
It cuts through heavy buildups of grease and caked-on food soils quickly.
Detergents more efficiently remove fat- and protein-based soils, while mineral-based soils require____ ____.