Unit 3: Word wall crossword

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Across
  1. 2. The temperature range (typically between 40∘F and 140∘F) where bacteria grow most rapidly in food.
  2. 4. Techniques used to maintain food at safe temperatures to inhibit bacterial growth.
  3. 6. The process of maintaining cleanliness to promote health and prevent disease.
  4. 7. The methods of keeping food in a safe and suitable environment to prevent spoilage and contamination.
  5. 8. Practices that promote health and prevent disease, especially in food preparation.
  6. 9. To make something impure or unclean by exposure to or addition of harmful substances.
Down
  1. 1. Microscopic organisms that can be harmful and cause foodborne illnesses when present in food.
  2. 3. A condition that occurs when food is frozen for an extended period, causing dehydration and spoilage.
  3. 5. The date printed on food packaging indicating the last date for optimal freshness or safety.
  4. 7. A sickness caused by consuming contaminated food or beverages.