Unit 3: Safety and Sanitation Vocabulary

4. The transfer of harmful bacteria or substances from one food item to another, often through improper handling.
6. The temperature range (typically between 40∘F and 140∘F) where bacteria grow most rapidly in food.
8. The process of food deteriorating in quality due to microbial growth or chemical changes.
9. Foods that can spoil quickly and require refrigeration to maintain freshness.
10. The process of warming frozen food to bring it to a safe temperature for cooking or consumption.

1. The date printed on food packaging indicating the last date for optimal freshness or safety.
2. The act of lowering food temperature to slow down bacterial growth, typically in refrigeration.
3. To make something impure or unclean by exposure to or addition of harmful substances.
5. Practices that promote health and prevent disease, especially in food preparation.
7. Microscopic organisms that can be harmful and cause foodborne illnesses when present in food.