Fdisk

3. - Fungi that cause food spoilage and are often visible as green, black, or white spots.
5. - Teaching food safety practices to prevent foodborne illnesses.
7. - The smallest microorganism that requires a host cell to reproduce.
9. Hygiene - Practices like handwashing that reduce the risk of spreading illness.
10. - The pH level of food that can influence the growth of harmful microorganisms.
11. - The process of applying heat to food to make it safe for consumption.
13. - A factor in foodborne illness; microorganisms need time to grow.
14. - A necessary component for the growth of some microorganisms, but not all.
15. - Worn to prevent direct contact with raw food and contamination.
16. - The process of cleaning with a chemical agent to reduce germs.
19. - The act of marking food with essential details like expiry dates and ingredients.
20. - A living organism that depends on a host for survival and can be harmful in food.
21. - Microorganisms such as mold, yeast, and mushrooms that can grow in food.
22. - A practice that ensures cleanliness and prevents illness.

1. - Single-celled organisms that can multiply rapidly in favorable conditions.
2. - A kitchen appliance that can be used for defrosting food.
4. Life - The length of time a food product remains safe for consumption.
5. - The process of defrosting frozen food before cooking.
6. - The presence of water in food, which supports the growth of microorganisms.
8. Water - Clean water that is free from harmful bacteria and contaminants.
11. Contamination - The transfer of harmful microorganisms between food items.
12. - To keep food at the proper temperature to prevent bacterial growth.
17. - A critical factor for controlling bacterial growth, typically kept between 5°C to 60°C.
18. - To cool food to a low temperature quickly to prevent bacterial growth.
23. - A type of fungus that produces alcohol and carbon dioxide as it spoils food.