Food safety

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Across
  1. 1. First In, First Out (inventory rotation method)
  2. 2. Thoroughly heat food to kill harmful microorganisms
  3. 7. Heat treatment to kill harmful microorganisms in liquids
  4. 8. Properly keep food to prevent contamination and spoilage
  5. 10. To defrost frozen food safely, do it in the refrigerator, microwave, or cold water
  6. 11. Foods that spoil easily if not properly stored
  7. 15. The transfer of harmful substances from one food to another
  8. 16. To reduce the number of microorganisms to a safe level
  9. 17. Microscopic organisms that can cause foodborne illness
Down
  1. 1. Sickness caused by consuming contaminated food
  2. 3. Tools used in food preparation
  3. 4. Temperature range where bacteria multiply rapidly (40-140°F or 4-60°C)
  4. 5. Store food at cold temperatures to slow bacterial growth
  5. 6. Clean hands and surfaces thoroughly
  6. 9. Provides important information about a food product
  7. 12. Practices to maintain cleanliness and prevent disease
  8. 13. Soaking food in a liquid, should be done in the refrigerator
  9. 14. Label indicating the quality or safety of a food product