Food Safety

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Across
  1. 5. Remove _____ when cooking.
  2. 6. Do not use the same ____ board for raw meat and ready to eat foods.
  3. 8. Thaw or marinate meat/poultry in the _____.
  4. 9. Refrigerating foods slows the growth of ___.
  5. 10. Veggies and ___ should always be rinsed before eating.
Down
  1. 1. You should wash your hands for ____ seconds.
  2. 2. Refrigerate perishable foods within ___ hours.
  3. 3. Use _____ towels to dry your hands and dishes.
  4. 4. Wear ____ when you have a cut on your hand.
  5. 7. The minimum internal team temperature for a ___ meat dish is 165 F.
  6. 8. Use separate plates and utensils for cooked and ___ foods.