Food and Nutrient

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Across
  1. 5. The process of maintaining cleanliness to promote health and prevent disease.
  2. 6. Impure or unclean by exposure
  3. 8. Foods that can spoil quickly and require refrigeration to maintain freshness.
  4. 9. Practices that promote health and prevent disease, especially in food preparation.
Down
  1. 1. The temperature range (typically between 40∘F40∘F and 140∘F140∘F) where bacteria grow most rapidly in food.
  2. 2. The date printed on food packaging indicating the last date for optimal freshness or safety.
  3. 3. The act of lowering food temperature to slow down bacterial growth, typically in refrigeration.
  4. 4. Microscopic organisms
  5. 5. The process of food deteriorating in quality due to microbial growth or chemical changes.
  6. 7. The process of warming frozen food to bring it to a safe temperature for cooking or consumption.