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Food safety and storage

Across
Keeping food safe to eat by following proper food handling and cooking practices.
The process of exposing food to high intensity energy waves to increase it's shelf life.
Generally recognized as safe.
When harmful bacteria spread from one food to another.
The intentional use of biological agents such as bacteria, viruses and toxins.
Down
Substances that make food unfit for use.
Moisture loss caused when food is improperly packaged or stored in the freezer too long.
Living creatures that are visible only through a microscope
Spoilage due to the breakdown of fats: gives food a stale flavor.
The immediate removal of a product from store shelves.