Across
- 1. Microscopic organisms that can be harmful and cause foodborne illnesses when present in food.
- 4. The date printed on food packaging indicating the last date for optimal freshness or safety.
- 7. Practices that promote health and prevent disease, especially in food preparation.
- 9. Techniques used to maintain food at safe temperatures to inhibit bacterial growth.
- 10. A condition that occurs when food is frozen for an extended period, causing dehydration and spoilage.
Down
- 2. To make something impure or unclean by exposure to or addition of harmful substances.
- 3. Foods that can spoil quickly and require refrigeration to maintain freshness.
- 5. The process of warming frozen food to bring it to a safe temperature for cooking or consumption.
- 6. The act of lowering food temperature to slow down bacterial growth, typically in refrigeration.
- 8. The temperature range (typically between 40∘F and 140∘F) where bacteria grow most rapidly in food.