Chapter 3 Vocabulary

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Across
  1. 1. Keep away
  2. 7. Chemical pesticide particles that remain on or in food after it is prepared for consumption
  3. 8. Observe
  4. 9. Find out
  5. 14. A disease transmitted by food
  6. 19. habit. A system that identifies the steps at which a food product is at risk of biological, chemical, or physical contamination as it moves through an operation
  7. 20. Single celled organisms
Down
  1. 2. Substances released into the air or water by industrial plants
  2. 3. A microorganism that causes foodborne illness
  3. 4. Trustworthy
  4. 5. Single-celled microorganisms that live in soil, water, and the bodies of plants and animals
  5. 6. Living beings so small they are only visible under a microscope
  6. 10. Poisons that cause illness
  7. 11. When harmful bacteria from one food are transferred to another food
  8. 12. A disease causing agent that must inhabit the living cell of another organism to grow or multiply
  9. 13. The practice of clean food handling habits to help prevent disease
  10. 14. Organisms that vary greatly in size and structure, and are classified as plants
  11. 15. An organism that loves off of another organism
  12. 16. Shrink
  13. 17. Practices that promote good health
  14. 18. An undesirable substance that is unintentionally introduced in food