Food Safety Terms Crossword

Tiny, single-celled microorganism.
Disease causing microorganism.
Commonly caused by under-cooked ground beef.
A source of danger.
A worker who is in direct contact with food.
Reducing the number of pathogens on a surface.
Removing surface dirt off a surface.
Temperature range between 41 and 135.
The specific period of time items being sanitized must be immersed in the solution.
An acronym that details the six things bacteria needs to grow.
The __________ method insures the oldest inventory is used first.
A disease transmitted to people by food.
Foods that are the most susceptible to pathogen growth are known as _____ foods.
Hepatitis A is an example of a foodborne illness caused by a __________.
Organisms that live on or in a living host.
The body's negative reaction to a food protein.
Something that causes an allergic reaction.
The body's defense against illnesses.
Proper _________ is one of the most important steps to take to prevent the spread of illness.