Across
- 3. The act of lowering food temperature to slow down bacterial growth, typically in refrigeration.
- 5. The methods of keeping food in a safe and suitable environment to prevent spoilage and contamination.
- 7. A condition that occurs when food is frozen for an extended period, causing dehydration and spoilage.
- 8. Foods that can spoil quickly and require refrigeration to maintain freshness.
- 9. The process of warming frozen food to bring it to a safe temperature for cooking or consumption.
- 10. Microscopic organisms that can be harmful and cause foodborne illnesses when present in food.
Down
- 1. The transfer of harmful bacteria or substances from one food item to another, often through improper handling.
- 2. Practices that promote health and prevent disease, especially in food preparation
- 4. A sickness caused by consuming contaminated food or beverages.
- 6. To make something impure or unclean by exposure to or addition of harmful substances.