Unit 3: Safety and Sanitation

2. The process of food deteriorating in quality due to microbial growth or chemical changes.
5. A sickness caused by consuming contaminated food or beverages.
9. Techniques used to maintain food at safe temperatures to inhibit bacterial growth.
10. Practices that promote health and prevent disease, especially in food preparation.
11. To make something impure or unclean by exposure to or addition of harmful substances.
12. The methods of keeping food in a safe and suitable environment to prevent spoilage and contamination.
13. The act of lowering food temperature to slow down bacterial growth, typically in refrigeration.
15. The date printed on food packaging indicating the last date for optimal freshness or safety.

1. Foods that can spoil quickly and require refrigeration to maintain freshness.
3. The transfer of harmful bacteria or substances from one food item to another, often through improper handling.
4. The temperature range (typically between 40∘F40∘F and 140∘F140∘F) where bacteria grow most rapidly in food.
6. Microscopic organisms that can be harmful and cause foodborne illnesses when present in food.
7. The process of maintaining cleanliness to promote health and prevent disease.
8. A condition that occurs when food is frozen for an extended period, causing dehydration and spoilage.
14. The process of warming frozen food to bring it to a safe temperature for cooking or consumption.