Unit 3 safety and sanitation

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