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Across 3. the temperature deep inside the thickest part of the food. 4. range from sugar to seaweed. 6. Thoroughly washing your body, face, and hands. 8. the technique of freezing fruit directly in freezer continers. 9. a large deep kettle with a tight-fitting lid. 11. the technique of freezing fruit in sugar water. 12. the prevention of illness through cleanliness. 14. Room left in a container for food to expand. 16. the process of exposing food to high-intensity energy waves to increase shelf-life. 19. the technique of freezing fruit coated in sugar. 20. canning using a pressure canner which is like a large pressure cooker. 24. the technique of canning raw foods. 25. A protected cell that develops into a bacterium when it has the right conditions of food.warmth, and moisture. 26. keeping food safe to eat by following proper food handling and cooking practices. 27. moisture loss caused by improper packaging. 28. a maximum safe level in food. 29. the immediate removal of a product from store shelves.

Down 1. the spread of harmful bacteria from one food to another. 2. Absorb water and become soft again. 5. sickness caused by eating food that contains a Contaminant. 7. brief cooking in boiling water. 10. breakdown of fats. 13. a living thing that is so small that it can be only seen through a microscope. 15. A substance such as a chemical or organism that makes food unsafe to eat. 17. using water and soap to wash your hands for 20 seconds. 18. the technique of canning simmered foods. 21. To preserve food especially vegetables and fruits by canning, freezing, or drying. 22. singled-celled micro-organism that can cause most of the food-borne illness. 23. poison that can cause illness.