Unit 3 vocabulary

123456789
Across
  1. 6. The transfer of harmful bacteria or substances from one food item to another, often through improper handling.
  2. 8. The act of lowering food temperature to slow down bacterial growth, typically in refrigeration.
  3. 9. The process of warming frozen food to bring it to a safe temperature for cooking or consumption.
Down
  1. 1. Control Techniques used to maintain food at safe temperatures to inhibit bacterial growth.
  2. 2. Microscopic organisms that can be harmful and cause foodborne illnesses when present in food.
  3. 3. Practices that promote health and prevent disease, especially in food preparation.
  4. 4. The process of food deteriorating in quality due to microbial growth or chemical changes.
  5. 5. Illness A sickness caused by consuming contaminated food or beverages.
  6. 7. The process of warming frozen food to bring it to a safe temperature for cooking or consumption.