Unit3 Vocabulary

2. Practices that promote health and prevent disease, especially in food preparation.
5. The act of lowering food temperature to slow down bacterial growth, typically in refrigeration.
6. The process of food deteriorating in quality due to microbial growth or chemical changes.
7. A sickness caused by consuming contaminated food or beverages.
9. The process of maintaining cleanliness to promote health and prevent disease.
10. To make something impure or unclean by exposure to or addition of harmful substances.

1. Foods that can spoil quickly and require refrigeration to maintain freshness.
3. The temperature range (typically between 40∘F and 140∘F) where bacteria grow most rapidly in food.
4. The process of warming frozen food to bring it to a safe temperature for cooking or consumption.
8. Microscopic organisms that can be harmful and cause foodborne illnesses when present in food.