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