Nutrition and wellness chapter 4

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Across
  1. 3. infectious agent that needs a host to multiply. (virus)
  2. 4. caused by eating contaminated food. (foodborne illness)
  3. 7. unwanted substance that makes food unsafe. (contaminant)
  4. 8. living thing visible only under a microscope. (microorganism)
  5. 9. clean conditions to prevent disease. (sanitation)
  6. 11. single-celled organisms that can cause illness. (bacteria)
  7. 14. that lives on/in another and harms it. (parasite)
  8. 16. terms: adhere to, ascertain, repel, reputable.
  9. 17. organisms that may cause disease. (protozoa)
  10. 18. of chemicals left on food after spraying. (pesticide residue)
Down
  1. 1. microorganism. (pathogen)
  2. 2. Clues
  3. 5. for identifying and controlling food safety hazards (abbr.). (HACCP)
  4. 6. that maintain health and cleanliness. (hygiene)
  5. 10. Clues
  6. 11. yeasts, and mushrooms; some cause food spoilage. (fungi)
  7. 12. from air, water, or soil that can harm food. (environmental contaminant)
  8. 13. of harmful bacteria from one surface/food to another. (cross-contamination)
  9. 15. substance produced by organisms. (toxin)