Food Safety

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Across
  1. 1. whats a reason to throw dishes away?
  2. 2. conditions/ procedures that maintain and preserve the quality of food to help cross contamination and food borne illness
  3. 5. before eating pre-heat to save ________ temperature.
  4. 6. leaving food out too long, causing bacteria to rapidly grow
  5. 8. you have this to food when it has infectious organisms
  6. 10. what doubles within 20 minutes of exposure to: oxygen, food, moisture and time?
  7. 11. what is it called when you use you're hands and cooking utensils...( and food can get contaminated?)
  8. 13. how many hours can food stay out of the fridge?
  9. 15. bacteria from raw food that could contaminate cooked foods that are not stored ___________
  10. 16. if you cook foods in a safe temperature it can kill most of the harmful _________
  11. 18. keep hot foods, hot and cold foods, ____.
Down
  1. 1. the process of bacteria that are transferred from one substance to another
  2. 3. how much are you supposed to use utensils and cooking wear?
  3. 4. how much can bacteria multiply if food is left out?
  4. 7. how many cutting boards (at least) should you have?
  5. 9. _________ is used to see the temperature of food
  6. 11. you can get this sickness from contaminating food
  7. 12. how should dishes be dryed?
  8. 14. what of the 4 conditions (from the danger zone) is this?
  9. 17. what kind of pain do you get from food poisoning?