Unit 3 vocabulary

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