Food Safety

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Across
  1. 3. Always [blank] your hands for at least 20 seconds before handling food
  2. 5. A symptom of food poisoning is [blank]
  3. 8. Refrigerator temperatures should be kept below forty degrees [blank]
  4. 9. Food [blank] is an illness caused by bacteria in food
  5. 11. Cook food to proper [blank]
  6. 15. Raw foods should be [blank] from ready-to-eat food
  7. 18. Food should be [blank] quickly using shallow pans or an ice bath
  8. 19. Clean then sanitize counter tops, cutting boards and utensils with a mild [blank] solution
  9. 20. Do not allow hazardous food to be in the danger zone longer than [blank] hours
Down
  1. 1. Wash your hands after handling [blank] meat
  2. 2. Improper handling of raw meat, poultry and seafood can cause cross [blank]
  3. 4. Avoid using [blank] as opposed to dish cloths because they are harder to keep bacteria-free
  4. 6. Hazardous foods left in room temperature for more than two hours should be properly [blank]
  5. 7. Do not eat chicken that is still [blank] in the centre
  6. 10. Do not [blank] the refrigerator
  7. 12. When grocery shopping, it is best to collect your [blank] first
  8. 13. Perishables should be kept in the [blank] or freezer
  9. 14. Leaving food out can cause [blank] to grow
  10. 16. Do not [blank] frozen food at room temperature
  11. 17. Keep foods out of the danger [blank]