unit 3

4. Practices that promote health and prevent disease, especially in food preparation.
7. temperature range (typically between 40∘F40∘F and 140∘F140∘F) where bacteria grow most rapidly in food.
8. The transfer of harmful bacteria or substances from one food item to another, often through improper handling.
9. The methods of keeping food in a safe and suitable environment to prevent spoilage and contamination.
10. The process of warming frozen food to bring it to a safe temperature for cooking or consumption.

1. To make something impure or unclean by exposure to or addition of harmful substances.
2. The act of lowering food temperature to slow down bacterial growth, typically in refrigeration.
3. The process of food deteriorating in quality due to microbial growth or chemical changes.
5. Microscopic organisms that can be harmful and cause foodborne illnesses when present in food.
6. A sickness caused by consuming contaminated food or beverages.