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Crucigrama Sopa de Letras Hoja de Trabajo
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FOODBORNE ILLNESS 2/7/20.

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