Unit 3: Safety and Sanitation

5. The process of food deteriorating in quality due to microbial growth or chemical changes.
6. Techniques used to maintain food at safe temperatures to inhibit bacterial growth.
7. The process of warming frozen food to bring it to a safe temperature for cooking or consumption.
8. Practices that promote health and prevent disease, especially in food preparation.
9. The process of maintaining cleanliness to promote health and prevent disease.
10. To make something impure or unclean by exposure to or addition of harmful substances.

1. The act of lowering food temperature to slow down bacterial growth, typically in refrigeration.
2. The transfer of harmful bacteria or substances from one food item to another, often through improper handling.
3. Foods that can spoil quickly and require refrigeration to maintain freshness.
4. A condition that occurs when food is frozen for an extended period, causing dehydration and spoilage.