Across
- 4. The methods of keeping food in a safe and suitable environment to prevent spoilage and contamination.
- 5. A condition that occurs when food is frozen for an extended period, causing dehydration and spoilage.
- 6. To make something impure or unclean by exposure to or addition of harmful substances.
- 9. Microscopic organisms that can be harmful and cause foodborne illnesses when present in food.
- 11. Foods that can spoil quickly and require refrigeration to maintain freshness.
- 12. A sickness caused by consuming contaminated food or beverages.
- 13. The process of maintaining cleanliness to promote health and prevent disease.
- 15. The date printed on food packaging indicating the last date for optimal freshness or safety.
Down
- 1. Techniques used to maintain food at safe temperatures to inhibit bacterial growth.
- 2. The transfer of harmful bacteria or substances from one food item to another, often through improper handling.
- 3. The temperature range (typically between 40∘F40∘F and 140∘F140∘F) where bacteria grow most rapidly in food.
- 7. Practices that promote health and prevent disease, especially in food preparation.
- 8. The act of lowering food temperature to slow down bacterial growth, typically in refrigeration.
- 10. The process of food deteriorating in quality due to microbial growth or chemical changes.
- 14. The process of warming frozen food to bring it to a safe temperature for cooking or consumption.