Unit 3: Safety and Sanitation_cindy puzzle

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