hukams crossword puzzle

4. Can foodborne illnesses be prevented by following proper food safety practices?
8. Can foodborne illness be caused by the presence of harmful bacteria?
11. Can food left out at room temperature for more than two hours become unsafe to eat?
12. Is proper handwashing important to prevent the spread of bacteria?
13. Is it safe to thaw perishable foods at room temperature?
14. Should shellfish be cooked thoroughly to kill harmful bacteria?
16. Is undercooked chicken a potential food safety hazard?
18. Should food be stored in airtight containers to prevent contamination?
20. Can visual inspections always determine if a food is fully cooked?
21. Is it important to regularly clean and sanitize food preparation surfaces?
23. Is it safe to reuse canning jars without properly sterilizing them?
24. Can air-drying dishes kill harmful bacteria?
25. Can consuming raw or undercooked eggs pose a risk of Salmonella?

1. Can using the same cutting board for raw meat and vegetables lead to cross-contamination?
2. Should food products be labeled with their expiration dates for safety reasons?
3. Should raw meat be stored above ready-to-eat foods?
5. Should food storage areas be kept clean and free of pests?
6. Are dish towels a suitable substitute for cleaning surfaces in the kitchen?
7. What is the danger zone for food that can lead to bacterial growth?
9. Should perishable foods be refrigerated within two hours of cooking?
10. Does freezing kill bacteria on food?
15. Should hot foods be kept at a minimum temperature of 140°F?
17. Should leftovers be reheated to an internal temperature of 165°F?
19. Is ground meat more susceptible to bacterial contamination than whole cuts of meat?
22. Should food labels clearly identify the presence of allergens?