UNIT 3 Safety and sanitation

2. The methods of keeping food in a safe and suitable environment to prevent spoilage and contamination.
5. Practices that promote health and prevent disease, especially in food preparation.
6. Foods that can spoil quickly and require refrigeration to maintain freshness.
8. The process of warming frozen food to bring it to a safe temperature for cooking or consumption.
9. The act of lowering food temperature to slow down bacterial growth, typically in refrigeration.
10. The temperature range (typically between 40∘F40∘F and 140∘F140∘F) where bacteria grow most rapidly in food.

1. A sickness caused by consuming contaminated food or beverages.
3. Microscopic organisms that can be harmful and cause foodborne illnesses when present in food.
4. Control Techniques used to maintain food at safe temperatures to inhibit bacterial growth.
7. The process of maintaining cleanliness to promote health and prevent disease.