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Across 2. Any surface such as a table, cutting board, or piece of equipment that comes in contact with food. (2 Words) 3. Any chemical that contaminates food. (2 Words) 5. Solid materials that pose a danger to the consumer when present in food. (2 Words) 6. Harmful organisms that cause foodborne illness. (2 Words) 7. An organism that is dangerous to humans. 8. When harmful microorganisms are transferred from one product to another by hands, utensils, equipment, or other physical contact. 9. Any illness caused by eating contaminated food. (2 Words) 13. The creation and practice of clean and healthy food-handling habits. 14. The temperature range in which bacteria reproduce rapidly. (3 Words) 15. Illness resulting from ingestion of bacteria that create or contain toxins, or poisonous substances, that are harmful to humans.

Down 1. Hazard Analysis Critical Control Point (HACCP). A system that identifies and manages key steps in food handling where contamination is most likely to occur. (5 Words) 4. A step in food handling at which control can be applied to prevent or eliminate a food safety hazard. (3 Words) 7. An organism that lives in and feeds on the body of another live creature. 10. The unwanted presence of harmful substances or levels of microorganisms in food. 11. A large family of single-cell fungi that grow on most foods and in many conditions. 12. A small organism that invades another cell and causes it to reproduce the virus.