Food Safety

3. Sometimes referred to as loose bowels.
4. Keeping food items in a refrigerated display, ice, or other approved method.
6. ____ while only on break.
7. Feeling sick with an inclination to vomit.
9. This describes the temperature between 41 degrees and 140 degrees.
10. When something has too many germs making the food unsafe.
16. ___ teaspoon per gallon of water.
17. To clean with chemicals or high heat.
18. This is a common and repeated practice to keep your hands clean in the kitchen.

1. This is also known as throwing up.
2. This is a word to describe an illness that can be obtained through the consumption of unsafe food.
5. The temperature that poultry should be cooked to.
8. Clothes must be ____ and neat.
11. Sickness obtained through unsafe food that is contaminated with germs.
12. This is red, inflamed, and/or oozing puss.
13. This is a food-borne illness starting with the letter "s".
14. These should be worn when making food and should be changed often.
15. Often called germs.
19. Practicing healthy habits; staying clean.