Nutrition and Wellness Unit 3

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Across
  1. 3. Single-celled microorganisms that live in soil, water, and the bodies of plants and animals.
  2. 9. 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.
  3. 10. Organisms that vary greatly in size and structure, and are classified as plants.
  4. 11. An undesirable substance that is unintentionally introduced in food.
  5. 13. Practices that promote good health.
  6. 15. When harmful bacteria from one food are transferred to another food.
  7. 16. Poisons that cause illness.
Down
  1. 1. contaminant Substances released into the air or water by industrial plants.
  2. 2. A microorganism that causes foodborne illness.
  3. 4. An organism that lives off another organism.
  4. 5. A disease transmitted by food.
  5. 6. Chemical pesticide particles that remain on or in food after it is prepared for consumption
  6. 7. Living beings so small they are only visible under a microscope.
  7. 8. A disease-causing agent that must inhabit the living cell of another organism to grow or multiply.
  8. 12. The practice of clean food-handling habits to help prevent disease.
  9. 14. Single-celled organisms.