Food Safety

3. If you can use _______________ cutting boards
4. When cleaning wash hands and ___________________ often
5. Divide leftovers into small __________________ to get foods cold faster
7. ________________ defrost foods at room temperature
9. ________________ scissors or blades used to cut open food packages
14. Machine wash dishcloths; aprons and towels often and replace ______________ every few weeks
17. 4 easy steps to eliminate harmful bacteria (4 words, no spaces)
20. Results from eating food that contains enough harmful microorganisms or their toxins to cause illness
21. Once you've tasted a food don't _________________ dip

1. Perishable foods should be brought to _____________ temperature before cooking
2. Marinate foods in the ______________________
6. A food thermometer is an __________________ tool for the kitchen
8. Proper hand washing may _______________________ nearly half of all cases of foodborne illness
10. Keep raw meats and their juices ___________________ from one another and other foods
11. Place ___________ produce in clean containers
12. Refrigerate or freeze ________________ foods within 2 hours of purchase or preparation
13. When chilling; refrigerate or _________________ food promptly
15. Fridge temperature should be _____________ 4°C
16. Frequently _________________ your kitchen using a chlorine bleach solution
18. Store eggs in original ______________________
19. Place meats on a plate and store on the ____________ shelf of the fridge to prevent them from dripping onto other foods
22. Cold temperatures will prevent MOST harmful __________________ from growi