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Advanced Food Safety

Horizontales
The Federal Occupational Safety and Health Administration
Bacteria grow best in food that has little to no _____.
a type of illness that is transmitted to people through food.
Foods with higher water content grow bacteria faster due to the higher ____ content.
Small, living organisms that can only be seen with a microscope.
Acronym for the 6 areas of food that we can control.
High risk populations include the young, the elderly and those with compromised ____ systems.
The leading cause of foodborne illnesses.
Colder temperatures can slow the growth of ____ on food but do not kill it.
Two types of seafood that are considered a food allergen are fish and ____.
Verticales
41-135° is known as the food temperature ___ zone.
A foodborne illness outbreak can affect a business by causing a loss of ____ and customers.
Food, acidity, ____, oxygen, moisture.
Three forms of food contaminates are chemical, physical and ____.
Hair in food is an example of this type of contaminate.
Food high in ___ and carbohydrates are ideal for bacterial growth.
Norovirus and E.Coli are examples of the Big 6 ___.
Bacteria need time to grow, so the longer the food is vulnerable in these other areas, the more bacteria will ____.
Food that requires time and temperature control for safety.
This biological growth is the most common cause of spoiled food.