Food Safety

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Across
  1. 5. Multiply in warm, moist places.
  2. 6. Reaction to food proteins.
  3. 7. Freezing place you must keep food in to avoid spoilage.
  4. 11. When raw meat comes into contact with vegetables.
  5. 15. What you must do to your hands before handling and preparing food.
  6. 16. Food begins _______ after it is expired/old.
  7. 18. State that food should never be eaten in, especially meat.
  8. 19. Visible bacteria on expired food.
  9. 20. High risk dairy product for food poisoning.
Down
  1. 1. The most severe effect of food poisoning.
  2. 2. The leading cause of food poisoning, found in contaminated meat.
  3. 3. Used to clean cutting boards and other kitchen materials.
  4. 4. Cool place in which food is stored.
  5. 8. One of the most common allergies.
  6. 9. Symptoms often include abdominal cramps and diarrhea.
  7. 10. The temperature range of 4 degrees C to 60 degrees C.
  8. 12. Degrees C, almost all bacteria is killed. (Number)
  9. 13. Used to check the internal temperature of meat.
  10. 14. Plank of wood or plastic used for cutting and chopping food.
  11. 17. _____ food in the fridge or in a bucket of cold water.