Nutrition & Wellness for Life © 2012
Chapter 20: Keeping Food Safe
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Nutrition & Wellness for Life © 2012
Chapter 20: Keeping Food Safe
Single-celled microorganisms that live
in soil, water, and the bodies of plants
and animals.
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bacteria
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Chapter 20: Keeping Food Safe
An undesirable substance that
unintentionally gets into food.
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contaminant
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Chapter 20: Keeping Food Safe
The transfer of harmful bacteria from
either an object or a food to another
food.
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cross-contamination
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Chapter 20: Keeping Food Safe
A substance released into the air or
water by industrial plants.
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environmental contaminant
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Chapter 20: Keeping Food Safe
A disease transmitted by food.
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foodborne illness
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Chapter 20: Keeping Food Safe
An organism that can vary greatly in
size and structure and is classified as
a plant, such as mold and yeast.
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fungi
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Chapter 20: Keeping Food Safe
A food safety procedure that identifies
the steps at which a food product
is at risk of biological, chemical, or
physical contamination and creates a
plan to minimize or eliminate the risk.
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hazard analysis critical control
point (HACCP) system
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Chapter 20: Keeping Food Safe
Practices that promote good health.
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hygiene
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Chapter 20: Keeping Food Safe
A living being so small it can be seen
only under a microscope.
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microorganism
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Chapter 20: Keeping Food Safe
An organism that lives off another
organism, which is called a host.
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parasite
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Chapter 20: Keeping Food Safe
Organism that causes foodborne
illness, such as bacteria, parasites,
viruses, and fungi.
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pathogen
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Chapter 20: Keeping Food Safe
Chemical pesticide particles left
in food after it is prepared for
consumption.
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pesticide residue
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Chapter 20: Keeping Food Safe
Single-celled animals.
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protozoa
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Chapter 20: Keeping Food Safe
Maintaining clean conditions to help
prevent disease.
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sanitation
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Chapter 20: Keeping Food Safe
Poison.
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toxin
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Chapter 20: Keeping Food Safe
A disease-causing agent that is the
smallest type of life-form.
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virus
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