Food Safety and Foodborne Illness Crossword Puzzle

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Across
  1. 1. Safe food practices focus on (blank) to stop foodborne illnesses from happening
  2. 4. Foods cooked in large batches held at unsafe temperatures. Outbreaks occur in large groups.
  3. 5. Time and (blank) are critical factors in the growth of foodborne pathogens.
  4. 6. Food grows between 40°F and 140°F. This is called the temperature (blank blank).
  5. 12. Fish and red meat (steaks, roasts, chops) proper minimum internal temperature.
  6. 13. Infected cat feces. Symptoms: Swollen lymph glands, muscle aches, and headache.
  7. 15. Foods made by hand require no cooking. It comes from humans, especially from infected cuts. Easily transferred by poor hand washing/improper glove use.
  8. 17. Covering hair, no jewelry, wearing gloves, and properly washing hands are examples of good personal (blank).
  9. 19. Contagious. It spreads easily through food, surfaces, and aerosolized droplets. The leading FBI outbreak in the United States.
  10. 20. Contagious liver infection. Source: Infected food handler. Symptom-Jaundice
  11. 23. A certain FBI peak occurs for two months, November and December. What occurs during those months?
  12. 24. To prevent foods from being in the danger zone, keep hot food hot and cold food (blank).
  13. 26. Most foodborne illnesses are (blank) rather than being reported.
  14. 30. Never thaw meat at (blank) temperature
  15. 31. Fingernails, glass, hair, and bones in food are examples of a (blank) hazard.
  16. 32. Raw meat, poultry, and seafood belong on the (blank) shelf of the fridge.
  17. 35. The transfer of harmful bacteria from one surface, food, or person to another, often from raw meat to ready-to-eat foods. (Two words)
  18. 37. Poultry’s proper minimum internal temperature.
  19. 38. These essential practices prevent foodborne illness by reducing harmful bacteria through hand and surface washing, preventing cross-contamination, cooking to safe temperatures, and promptly refrigerating food. The _____ ______ (two words).
  20. 39. The time between eating contaminated food and feeling sick. (Two words)
  21. 41. Linked to raw eggs or raw/undercooked foods of animal origin. Lives in the intestinal tracts of animals and birds.
Down
  1. 2. Ground meat and egg dishes at a proper minimum internal temperature.
  2. 3. Vegetables and fruits belong in the (blank) of the fridge.
  3. 4. Sanitizers and cleaning supplies in the kitchen can contaminate food if they come into contact with food. This is an example of a (blank) hazard.
  4. 7. These items, such as milk and butter, belong on the middle shelf of the fridge.
  5. 8. Bacteria, viruses, parasites, and fungi are all examples of a (blank) hazard.
  6. 9. Refrigerate perishable food and leftovers promptly, ideally within 2 hours (or 1 hour if above 90°F), and keep the fridge below 40°F. This follows the (blank) core.
  7. 10. This is one of three safe ways to thaw food. If you use this method, it may take 1-3 days to thaw.
  8. 11. Ready-to-eat foods belong on the (blank) shelf of the fridge.
  9. 14. This category of foodborne illness occurs when two or more people experience similar illnesses after ingesting a common food.
  10. 16. Linked to damaged cans. Symptoms include double vision, difficulty swallowing, and progressive paralysis. Symptoms start 12-36 hours after eating.
  11. 18. Keep raw meat, poultry, seafood, and eggs (blank) from ready-to-eat foods to avoid cross-contamination.
  12. 21. This bacterium lives in the gut of people and animals. The FBI is typically linked with contaminated foods, especially raw vegetables with fecal matter.
  13. 22. Ketchup, mustard, and BBQ sauce belong on the refrigerator (blank).
  14. 25. How long symptoms last.
  15. 27. Refrigerate perishable foods within (blank) hours
  16. 28. This tool is used to check the internal temperature of food.
  17. 29. Contaminated water and touching infected animals. Incubation: 2-5 days
  18. 33. The CDC states that most foodborne illnesses are caused by living pathogens called (blank).
  19. 34. Mostly linked to deli meats and soft cheeses. Symptoms include confusion, stiff neck, and loss of balance. It begins 48-72 hours after eating.
  20. 36. Use a food thermometer to ensure food reaches the proper, safe internal temperature. This follows the (blank) core.
  21. 40. Wash hands, utensils, and surfaces often with soap and hot water to prevent the spread of bacteria. This is part of the (blank) core.