CROSSWORD PUZZLE

2. A practice that ensures cleanliness and prevents illness.
4. Microorganisms such as mold, yeast, and mushrooms that can grow in food.
6. Single-celled organisms that can multiply rapidly in favorable conditions.
7. The process of defrosting frozen food before cooking.
8. Fungi that cause food spoilage and are often visible as green, black, or white spots.
10. To cool food to a low temperature quickly to prevent bacterial growth.
13. A critical factor for controlling bacterial growth, typically kept between 5°C to 60°C.
17. Contamination The transfer of harmful microorganisms between food items.
19. The pH level of food that can influence the growth of harmful microorganisms.
20. Hygiene Practices like handwashing that reduce the risk of spreading illness.
21. A factor in foodborne illness; microorganisms need time to grow.
24. The act of marking food with essential details like expiry dates and ingredients.
25. Life The length of time a food product remains safe for consumption.

1. The presence of water in food, which supports the growth of microorganisms.
3. Worn to prevent direct contact with raw food and contamination.
5. The process of cleaning with a chemical agent to reduce germs.
9. A necessary component for the growth of some microorganisms, but not all.
11. A kitchen appliance that can be used for defrosting food.
12. A type of fungus that produces alcohol and carbon dioxide as it spoils food.
14. A living organism that depends on a host for survival and can be harmful in food.
15. Teaching food safety practices to prevent foodborne illnesses.
16. To keep food at the proper temperature to prevent bacterial growth.
18. The process of applying heat to food to make it safe for consumption.
22. Water Clean water that is free from harmful bacteria and contaminants.
23. The smallest microorganism that requires a host cell to reproduce.