Food Safety

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Across
  1. 6. Use food by "use by" dates to avoid __________.
  2. 8. Wash can ____ before opening to avoid bacteria getting into the food.
  3. 9. Do not leave food at room temperature for more than ___ hours.
  4. 10. Raw ground meat will only keep safely for ___ days refrigerated.
  5. 12. Be sure to wash (rinse) fruits and vegetables from store before eating to remove ____.
  6. 13. Organic foods are grown without _______.
  7. 16. To avoid cross____________ use different cutting boards for meat and vegetables.
  8. 17. Avoid eating ________ eggs.
  9. 18. The temperature to wash and rinse dishes in.
  10. 19. appliance slows down the growth of bacteria but does not destroy them - above refrigerator.
  11. 20. Bagged salads are often _______ so you don't have to wash them again.
  12. 22. Another name for food poisoning is food ______ illness.
  13. 23. Do not eat or use eggs w ______ shells.
  14. 26. A solution of _________ and water can be used to sanitize surface where raw meat has been.
  15. 27. Damp _________ can be a growing environment for bacteria.
  16. 28. Steaks, roasts, and chops will keep for _______ days refrigerated.
Down
  1. 1. Temperature between 40 and 140 degrees are in the ____ Zone.
  2. 2. A bacteria that causes food borne illness.
  3. 3. Thaw food in the __________ not on the counter.
  4. 4. It takes 30_____ to make an ounce of bacteria.
  5. 5. All milk products in the U.S. must be _____ to destroy harmful bacteria.
  6. 6. Keep food at home the way you find it in the __________.
  7. 7. "When in doubt throw it _____".
  8. 11. Do this to cutting boards that contacted raw meat.
  9. 14. Sponges can be effectively cleaned in the ___________.
  10. 15. Never ________ questionable food to tell if it has spoiled!
  11. 21. Be careful __________ raw chicken in the sink.
  12. 24. 5000 _______ are attributed to food borne illness each year.
  13. 25. Do not leave food at ________ temperature for more than 2 hours.