Gatlin,Aaliyah Chapter 20 Glossary

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Across
  1. 2. An organism that lives off another organism, which is called a host.
  2. 5. illness A disease transmitted by food.
  3. 6. residue Chemical pesticide particles left in food after it is prepared for consumption.
  4. 7. system A food safety procedure that identifies the
  5. 11. A living being so small it can be seen only under a microscope.
  6. 12. to minimize or eliminate the risk.
  7. 13. An organism that can vary greatly in size and structure and is classified as a plant, such as
  8. 15. An undesirable substance that unintentionally gets into food.
  9. 16. Poison.
  10. 18. Single-celled microorganisms that live in soil, water, and the bodies of plants and animals.
  11. 19. at which a food product is at risk of biological, chemical, or physical contamination and creates a
Down
  1. 1. Practices that promote good health.
  2. 3. Maintaining clean conditions to help prevent disease.
  3. 4. and yeast.
  4. 8. The transfer of harmful bacteria from either an object or a food to another
  5. 9. Single-celled animals.
  6. 10. contaminant A substance released into the air or water by industrial plants.
  7. 14. Organism that causes foodborne illness, such as bacteria, parasites, viruses, and fungi.
  8. 17. A disease-causing agent that is the smallest type of life-form.