Food Safety

3. ________ young children and the elderly are most likely to become sick from food-related illnesses.
5. You should do this to counters and utensils to reduce bacteria build up on their surfaces.
6. Don't buy produce with broken _____.
8. To slow or stop the growth of bacteria, put food in the fridge or ______.
11. ii)The tempertaure range for i) is 4-60 degrees ____.
14. A tip to prevent food-borne illnesses is to thoroughly _____ your meat and poultry.
15. A safe place for thawing food.
17. Wash your hands for _______ seconds before eating and preparing food.
18. date/ Never consume dairy products past their _______ _______.
20. Don't use _____ eggs.
22. Wash produce under _____ running water.
23. Don't overcrowd your _____, air needs to circulate.
25. There are _____ simple steps to help fight bacteria.

1. Food-borne illnesses can occur thirty minutes to two _____ after eating contaminated food.
2. Salmonella bacteria can be found in ________ milk.
4. zone i)The ______ ______ is the temperature range where food-borne bacteria can grow.
7. Can be transferred from food to people, people to food, or from food to another.
9. Keep raw meats _____ from other foods in your shopping cart.
10. Use separate _____ boards for produce and raw meats.
12. Always keep food _____ when in the fridge.
13. Don't buy canned food if the can is _____.
16. Bacteria grow _________ at room temperature.
19. A symptom of salmonella poisoning.
21. thermometer/ Use a _____ _____ to determine if meats are properly cooked.
24. This disease can come from eating uncooked hamburgers(short form).