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