Unit 3 Vocabulary

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Across
  1. 4. The transfer of harmful bacteria or substances from one food item to another, often through improper handling.
  2. 6. A condition that occurs when food is frozen for an extended period, causing dehydration and spoilage.
  3. 8. Microscopic organisms that can be harmful and cause foodborne illnesses when present in food.
  4. 9. The process of food deteriorating in quality due to microbial growth or chemical changes.
  5. 10. The process of maintaining cleanliness to promote health and prevent disease.
Down
  1. 1. The methods of keeping food in a safe and suitable environment to prevent spoilage and contamination.
  2. 2. The date printed on food packaging indicating the last date for optimal freshness or safety.
  3. 3. Practices that promote health and prevent disease, especially in food preparation.
  4. 5. Foods that can spoil quickly and require refrigeration to maintain freshness.
  5. 7. To make something impure or unclean by exposure to or addition of harmful substances.