Food Science 3 Word Scramble
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Term | Definition |
Sanitation | Conditions relating to public health such as staying clean and sterile. |
Cross Contamination | Process by which bacteria or other microorganisms are transferred from one substance or object to another, with harmful effect. |
Norwalk Virus | A virus that can cause epidemics of severe gastroenteritis. |
Microorganism | A microscopic organism, especially a bacterium, virus, or fungus. |
Wash | Thoroughly clean and rinse with water. |
Temperature Danger Zone | The temperature range in which food-borne bacteria can grow. |
Pre Rinse | Past-tense of cleaning with water. |
Salmonella | A bacterium that occurs mainly in the intestine, especially a serotype causing food poisoning. |
Shigella | a bacterium that is an intestinal pathogen of humans and other primates, some kinds of which cause dysentery. |
Campylobacter Jejuni | One of the most common causes of human gastroenteritis in the world. |
Food Borne Illness | An infection or contamination caused by food or beverages that contain harmful bacteria, parasites, viruses, or chemicals. |
Hepatitis A | A form of viral hepatitis transmitted in food, causing fever and jaundice. |
Pathogen | A bacterium, virus, or other microorganism that can cause disease. |
Hair Restraint | It is worn to effectively keep hair from contacting exposed food. |
Refrigerator | It is kept cool and used to store food and drink. |
Scrape | Push or pull a hard or sharp implement across a surface or object so as to remove dirt or other matter. |
Sanitizer | A sanitizer agent that is used to sterilize and clean any object or surface. |
E Coli | A type of food poisoning and bacterium commonly found in the intestines of humans and other animals, where it usually causes no harm. |
Clostridium Botulinum | A bacterial species that occurs widely in nature and is a frequent cause of food poisoning. |
Vibrio Cholerae | The agent of cholera, a devastating and sometimes lethal disease with profuse watery diarrhea. |
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Clyrskai
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