Food safety & Sanitation

2. The process of maintaining cleanliness to promote health and prevent disease.
5. The date printed on food packaging indicating the last date for optimal freshness or safety.
6. The transfer of harmful bacteria or substances from one food item to another, often through improper handling.
9. A condition that occurs when food is frozen for an extended period, causing dehydration and spoilage.
11. The process of warming frozen food to bring it to a safe temperature for cooking or consumption.
12. A sickness caused by consuming contaminated food or beverages.
13. The methods of keeping food in a safe and suitable environment to prevent spoilage and contamination.
14. The process of food deteriorating in quality due to microbial growth or chemical changes.

1. To make something impure or unclean by exposure to or addition of harmful substances.
3. The temperature range (typically between 40∘F40∘F and 140∘F140∘F) where bacteria grow most rapidly in food.
4. Techniques used to maintain food at safe temperatures to inhibit bacterial growth.
6. The act of lowering food temperature to slow down bacterial growth, typically in refrigeration.
7. Microscopic organisms that can be harmful and cause foodborne illnesses when present in food.
8. Foods that can spoil quickly and require refrigeration to maintain freshness.
10. Practices that promote health and prevent disease, especially in food preparation.