Unit 3: Safety and Sanitation

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Across
  1. 2. Foods that can spoil quickly and require refrigeration to maintain freshness.
  2. 5. The methods of keeping food in a safe and suitable environment to prevent spoilage and contamination.
  3. 6. A sickness caused by consuming contaminated food or beverages.
  4. 8. The temperature range (typically between 40∘F40∘F and 140∘F140∘F) where bacteria grow most rapidly in food.
  5. 9. Techniques used to maintain food at safe temperatures to inhibit bacterial growth.
  6. 10. The transfer of harmful bacteria or substances from one food item to another, often through improper handling.
  7. 12. Microscopic organisms that can be harmful and cause foodborne illnesses when present in food.
Down
  1. 1. A condition that occurs when food is frozen for an extended period, causing dehydration and spoilage.
  2. 3. Practices that promote health and prevent disease, especially in food preparation.
  3. 4. The process of maintaining cleanliness to promote health and prevent disease.
  4. 7. To make something impure or unclean by exposure to or addition of harmful substances.
  5. 11. The process of food deteriorating in quality due to microbial growth or chemical changes.