Food Safety

3. Indicates the cost of the product per pound.
7. Food such as milk and cheese
8. A byproduct of chickens (not their meat)
12. Defines which animal the meat is from (beef, veal, pork, lamb).
14. Legend Shows the product is fit for consumption because it has passed required inspections
15. Don’t cross-contaminate
17. Date that indicates when a product will be of best flavor or quality
19. Cut Identifies the anatomical location.
21. The last date recommended for the use of the product while at peak quality
23. Food and Drug Administration

1. What we call the meat from pigs or swine
2. Environmental Protection Agency
4. Refrigerate and freeze food properly
5. United States Department of Agriculture
6. Date that indicates when a product should be frozen to maintain peak quality
9. Food Safety and Inspection Service
10. Cut Identifies which part of the wholesale cut the meat comes from.
11. Cook foods to the proper temperatures
13. Wash hands, utensils, and surfaces often
16. Price Clearly labels the total price of the product.
18. Date that tells the store how long to display the product for sale for inventory management
20. Weight Indicates the exact weight of the product.
22. What we call the meat from cattle