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ServeSafe Chapter 2 CB

Across
Poisons produced by pathogens, plants, or animals.
Organism that needs to live in a host organism to survive. They can be found in water and inside many animals, such as cows, chickens, pigs,and fish
Type of fungus that causes food spoilage. Some molds produce toxins that can cause foodborne illness
The transfer of pathogens from a persons feces to his or her hands, then onto food
The temperature range between 41 degrees F and 135 degrees F, within which most foodborne microorganisms
Illness-causing microorganisms
Type of fungus that can cause food spoilage
Smallest of the microbial food contaminants. Viruses rely on a living host to reproduce
Down
Small, living organisms that can be seen only through a microscope. There are four types of microorganisms that can contaminate food and cause foodborne illness: bacteria
Food,acidity, temperature, time, oxygen, and moisture
Amount of moisture available in food for bacteria to grow. vit is measured on a scale from 0.0 to 1.0, with 1.0 being the most moisture available.
Form that some bacteria can take to protect themselves when nutrients are not available.
A yellowing of the skin and eyes
Single-celled, living microorganisms that can spoil food and cause food borne illness
Pathogens that can spoil food and sometimes make people sick. Molds and yeasts are an example.
A measure of acidity on a scale of 0 -14
Time it takes for the symptoms of a foodborne illness to appear after exposure.