Unit 3

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Across
  1. 4. A sickness caused by consuming contaminated food or beverages.
  2. 5. Practices that promote health and prevent disease, especially in food preparation.
  3. 7. Microscopic organisms that can be harmful and cause foodborne illnesses when present in food.
  4. 8. Techniques used to maintain food at safe temperatures to inhibit bacterial growth.
  5. 9. To make something impure or unclean by exposure to or addition of harmful substances.
  6. 10. The act of lowering food temperature to slow down bacterial growth, typically in refrigeration.
Down
  1. 1. A condition that occurs when food is frozen for an extended period, causing dehydration and spoilage.
  2. 2. The date printed on food packaging indicating the last date for optimal freshness or safety.
  3. 3. The process of maintaining cleanliness to promote health and prevent disease.
  4. 6. The temperature range(typically between 40• F and 140• F) where bacteria grow most rapidly in food.