Unit 3 crosswork task

2. Illness A sickness caused by consuming contaminated food or beverages.
5. Control Techniques used to maintain food at safe temperatures to inhibit bacterial growth.
6. Foods that can spoil quickly and require refrigeration to maintain freshness.
8. The process of warming frozen food to bring it to a safe temperature for cooking or consumption.
9. Practices that promote health and prevent disease, especially in food preparation.
10. The act of lowering food temperature to slow down bacterial growth, typically in refrigeration.

1. To make something impure or unclean by exposure to or addition of harmful substances.
3. The process of food deteriorating in quality due to microbial growth or chemical changes.
4. Burn A condition that occurs when food is frozen for an extended period, causing dehydration and spoilage.
7. Microscopic organisms that can be harmful and cause foodborne illnesses when present in food.