Unit 3: Safety and Sanitation

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Across
  1. 2. The process of maintaining cleanliness to promote health and prevent disease.
  2. 6. The date printed on food packaging indicating the last date for optimal freshness or safety.
  3. 7. Practices that promote health and prevent disease, especially in food preparation.
  4. 8. The transfer of harmful bacteria or substances from one food item to another, often through improper handling.
Down
  1. 1. A sickness caused by consuming contaminated food or beverages.
  2. 3. Microscopic organisms that can be harmful and cause foodborne illnesses when present in food.
  3. 4. The process of food deteriorating in quality due to microbial growth or chemical changes.
  4. 5. Foods that can spoil quickly and require refrigeration to maintain freshness.
  5. 9. The act of lowering food temperature to slow down bacterial growth, typically in refrigeration.
  6. 10. The process of warming frozen food to bring it to a safe temperature for cooking or consumption.