Unit 3: Safety and Sanitation

1. The process of maintaining cleanliness to promote health and prevent disease.
3. Practices that promote health and prevent disease, especially in food preparation.
6. Foods that can spoil quickly and require refrigeration to maintain freshness.
7. The act of lowering food temperature to slow down bacterial growth, typically in refrigeration.
8. The transfer of harmful bacteria or substances from one food item to another, often through improper handling.
9. To make something impure or unclean by exposure to or addition of harmful substances.

1. The process of food deteriorating in quality due to microbial growth or chemical changes.
2. Techniques used to maintain food at safe temperatures to inhibit bacterial growth.
4. A condition that occurs when food is frozen for an extended period, causing dehydration and spoilage.
5. The process of warming frozen food to bring it to a safe temperature for cooking or consumption.