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Foodborne Illness 2/7/2020.

Horizontales
__, is an important part of bacterial growth.
Trichinosis (worm) may be found in __.
In ___, 10% of cases are fatal.
Contamination __ ___, can cause foodborne illness.
Above 140 degrees F, prevents bacterial growth in __ produce.
Transferring bacteria between food, due to unwashed hands is ___ ___.
__ __ causing illness, differ with different types of bacteria.
___ __ Is regulated & executed by producers & processors.
__may occur in ready to eat deli meats & hot dogs.
Foods having Beneficial microorganisms are summer sausage, yogurt, __.
3 organism types are ___, spoilage, pathogenic.
Below 40 degrees F, prevents bacterial growth in __ produce.
__microorganism give off odor, flavor,& appearance, not causing illness.
___infection may be found in food, prepared by hand.
Verticales
Food intoxication is caused by __, Staph, & Bacillus.
Microorganisms require moisture, a food source, time & ___ to grow.
___ microorganisms, cause disease.
Destroys bacteria in food.
Temp. danger zone is avoided by ___cooling foods.
Microorganisms reproduce at an ___rate, between 40-140 degrees F.
Food infections occur when ___grow in intestinal tract.
Ingesting pathogenic microorganisms cause ___ __.
__ ___, is the Scientific discipline describing the handling- preparation- storage of food, to prevent food borne illness.
Anisakis parasite, may be found in uncooked ___.
Irradiation __ result in radioactive food
Hazard Analysis Critical Control Points is also known as ___.