Across
- 4. Foods that can spoil quickly and require refrigeration to maintain freshness.
- 5. The act of lowering food temperature to slow down bacterial growth, typically in refrigeration.
- 7. The transfer of harmful bacteria or substances from one food item to another, often through improper handling.
- 10. The temperature range (typically between 40∘F40∘F and 140∘F140∘F) where bacteria grow most rapidly in food.
Down
- 1. A condition that occurs when food is frozen for an extended period, causing dehydration and spoilage.
- 2. The process of maintaining cleanliness to promote health and prevent disease.
- 3. The process of warming frozen food to bring it to a safe temperature for cooking or consumption.
- 6. Practices that promote health and prevent disease, especially in food preparation.
- 8. The process of food deteriorating in quality due to microbial growth or chemical changes.
- 9. The methods of keeping food in a safe and suitable environment to prevent spoilage and contamination.