Across
- 5. CONTROL: Techniques used to maintain food at safe temperatures to inhibit bacterial growth.
- 7. Foods that can spoil quickly and require refrigeration to maintain freshness.
- 9. Practices that promote health and prevent disease, especially in food preparation.
- 10. The process of maintaining cleanliness to promote health and prevent disease.
Down
- 1. The transfer of harmful bacteria or substances from one food item to another, often through improper handling.
- 2. The process of food deteriorating in quality due to microbial growth or chemical changes.
- 3. ZONE: The temperature range (typically between 40°F and 140°F) where bacteria grow most rapidly in food.
- 4. Microscopic organisms that can be harmful and cause foodborne illnesses when present in food.
- 6. To make something impure or unclean by exposure to or addition of harmful substances.
- 8. BURN: A condition that occurs when food is frozen for an extended period, causing dehydration and spoilage.