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Food Safety

Across
Bacteria that require oxygen for growth.
Means to kill disease-causing bacteria.
Bacteria that can grow with or without oxygen.
Type of food hazard that includes, cleaning agents and pesticides.
One of the best ways to avoid cross-contamination. (two words)
The partial sterilizing of products through temperature and time to improve its keeping quality.
Type of food hazard that includes, bacteria and viruses.
Foods that provide a good environment for growth of disease-causing bacteria. (abv)
One example of At Risk Population.
Type of food hazard that includes, nuts, soy and shellfish.
Bacteria that grow when no air is present.
Type of food hazard that includes, hair, glass, plastic.
Food-borne illness that involves two or more people who have eaten the same food and is confirmed by health officials.
Down
Time needed for bacteria to adjust to a new environment. (two words)
Disease-causing bacteria.
One example of Potentially Hazardous Foods. (two words)
Method of food storage where the oldest product is used first.
Type of bacteria that is helpful, aids in digestion and the manufacture of many foods.
A main food type that requires a cooking temperature of 165 degrees or higher.
Temperatures between 41-135 degrees. (two words)
Any substance found in food that can cause illness or injury.
A preventative food safety system or plan.