Holiday Food Safety

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Across
  1. 2. Sponges and kitchen towels can easily soak up ________ and cross-contaminate kitchen surfaces and hands.
  2. 4. Bacteria that cause ________ does not always affect the taste, smell, or appearance of food.
  3. 6. There are three ways to thaw your turkey safely — in the refrigerator, in cold water, or in the ________.
  4. 8. Ideally use one cutting board for fresh produce — and a separate one for raw meat, poultry, and seafood to prevent cross-_________.
  5. 10. Using ________ towels can decrease incidence of cross contamination.
  6. 11. To obtain the most accurate reading a food thermometer should be placed in the _________ part of the food, away from bone, fat or gristle.
  7. 13. Reheat thoroughly to 165 °F.
  8. 17. The four basic food safety rules are clean, separate, cook and _______.
  9. 18. When in ________, throw it out.
  10. 19. ________ fresh fruits and vegetables under running tap water, including those with skins and rinds that are not eaten.
  11. 20. Leftovers are safe for 3 to 4 days in the refrigerator and can be _________ during that time for longer storage.
  12. 22. The quicker your leftovers cool, the less time they spend in the _________ zone (40-140 F).
Down
  1. 1. For quick cooling,whole roasts, hams and turkeys should be cut into ________ pieces or portions before storing them in the refrigerator or freezer.
  2. 3. The turkey must be cooked to the proper internal temperature of 165 degrees F as measured with a food ________.
  3. 5. Refrigerate leftovers within ________ hours.
  4. 7. A fifteen pound turkey can take up to ________ days to thaw in the fridge.
  5. 9. To sanitize cutting boards and counter tops use a solution of 1 tablespoon of unscented, liquid chlorine bleach in a _________of water.
  6. 12. If you choose to thaw your turkey in a sink of cold water you need to change the water every ________ minutes.
  7. 14. Always wash hands with warm water and soap for ________ seconds before and after handling food!
  8. 15. For optimum safety it is recommended you cook this Thanksgiving favorite in a casserole dish.
  9. 16. In the refrigerator, store turkey and other raw foods that will be cooked on the________ shelves and ready-to-eat foods on top shelves.
  10. 21. Sanitize any utensil, equipment or food contact surface after it has been in contact with raw foods, especially meat or _________.