Unit 3: Safety and Sanitation

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Across
  1. 2. A sickness caused by consuming contaminated food or beverages.
  2. 7. The process of warming frozen food to bring it to a safe temperature for cooking or consumption.
  3. 9. transfer of harmful bacteria or substances from one food item to another, often through improper handling.
  4. 11. that promote health and prevent disease, especially in food preparation.
Down
  1. 1. Techniques used to maintain food at safe temperatures to inhibit bacterial growth.
  2. 3. act of lowering food temperature to slow down bacterial growth, typically in refrigeration.
  3. 4. The process of maintaining cleanliness to promote health and prevent disease.
  4. 5. Microscopic organisms that can be harmful and cause foodborne illnesses when present in food.
  5. 6. The date printed on food packaging indicating the last date for optimal freshness or safety.
  6. 8. The methods of keeping food in a safe and suitable environment to prevent spoilage and contamination.
  7. 10. Practices that promote health and prevent disease, especially in food preparation.