Across
- 2. The temperature range (typically between 40∘F and 140∘F) where bacteria grow most rapidly in food.
- 4. Techniques used to maintain food at safe temperatures to inhibit bacterial growth.
- 6. The process of maintaining cleanliness to promote health and prevent disease.
- 7. The methods of keeping food in a safe and suitable environment to prevent spoilage and contamination.
- 8. Practices that promote health and prevent disease, especially in food preparation.
- 9. To make something impure or unclean by exposure to or addition of harmful substances.
Down
- 1. Microscopic organisms that can be harmful and cause foodborne illnesses when present in food.
- 3. A condition that occurs when food is frozen for an extended period, causing dehydration and spoilage.
- 5. The date printed on food packaging indicating the last date for optimal freshness or safety.
- 7. A sickness caused by consuming contaminated food or beverages.