Unit 3: Safety and Sanitation

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Across
  1. 2. The process of food deteriorating in quality due to microbial growth or chemical changes.
  2. 5. Practices that promote health and prevent disease, especially in food preparation.
  3. 6. The process of warming frozen food to bring it to a safe temperature for cooking or consumption.
  4. 8. To make something impure or unclean by exposure to or addition of harmful substances.
  5. 9. Foods that can spoil quickly and require refrigeration to maintain freshness.
  6. 10. The temperature range (typically between 40∘F40∘F and 140∘F140∘F) where bacteria grow most rapidly in food.
Down
  1. 1. The methods of keeping food in a safe and suitable environment to prevent spoilage and contamination.
  2. 3. The process of maintaining cleanliness to promote health and prevent disease.
  3. 4. Microscopic organisms that can be harmful and cause foodborne illnesses when present in food.
  4. 7. The act of lowering food temperature to slow down bacterial growth, typically in refrigeration.