FOOD NUTRITION

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Across
  1. 2. Techniques used to maintain food at safe temperatures to inhibit bacterial growth.
  2. 6. The transfer of harmful bacteria or substances from one food item to another, often through improper handling.
  3. 7. The methods of keeping food in a safe and suitable environment to prevent spoilage and contamination.
  4. 10. A condition that occurs when food is frozen for an extended period, causing dehydration and spoilage.
Down
  1. 1. Illness A sickness caused by consuming contaminated food or beverages.
  2. 3. To make something impure or unclean by exposure to or addition of harmful substances.
  3. 4. The process of maintaining cleanliness to promote health and prevent disease.
  4. 5. Microscopic organisms that can be harmful and cause foodborne illnesses when present in food.
  5. 8. The temperature range (typically between 40∘F40∘F and 140∘F140∘F) where bacteria grow most rapidly in food.
  6. 9. Foods that can spoil quickly and require refrigeration to maintain freshness.