Food Hazards

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Across
  1. 4. A biological, chemical, or physical agent that has the potential to cause illness or injury.
  2. 7. Biological hazards that include organisms such as worms.
  3. 9. A hazard involving foreign objects such as glass, metal or bones.
  4. 10. A biological hazard that does not multiply in food.
Down
  1. 1. What type of microorganisms are generally aerobic and may produce mycotoxins?
  2. 2. A hazard category that includes cleaning chemicals, pesticides and other harmful substances.
  3. 3. A biological hazard that can grow under suitable conditions and may produce toxins.
  4. 5. Microorganisms that can cause foodborne illness.
  5. 6. Microorganisms that include yeasts and molds.
  6. 8. A substance that can trigger an immune response in a susceptible person.