Unit 3: Safety and Sanitation

Edit Answers
123456789
Across
  1. 4. The process of maintaining cleanliness to promote health and prevent disease.
  2. 6. The temperature range (typically between 40∘F and 140∘F) where bacteria grow most rapidly in food.
  3. 8. Microscopic organisms that can be harmful and cause foodborne illnesses when present in food.
  4. 9. A sickness caused by consuming contaminated food or beverages.
Down
  1. 1. Foods that can spoil quickly and require refrigeration to maintain freshness.
  2. 2. To make something impure or unclean by exposure to or addition of harmful substances.
  3. 3. The transfer of harmful bacteria or substances from one food item to another, often through improper handling.
  4. 5. Practices that promote health and prevent disease, especially in food preparation.
  5. 7. A condition that occurs when food is frozen for an extended period, causing dehydration and spoilage.