Practicing Food Safety

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Across
  1. 2. caused by disease-causing microorganisms
  2. 4. Throw away and do not purchase cans that are leaking or ___ at the top.
  3. 9. Avoid _____. Wash cooking equipment, utensils, and surfaces after each use.
  4. 10. ___ foods in a refrigerator or microwave.
  5. 11. organisms produce the toxins present in a food
Down
  1. 1. Wash counters, tables, dishes, and eating utensils with ___, soapy water.
  2. 3. refer to illnesses transmitted by foods
  3. 5. Wash your hands with hot, soapy water for at least ___ seconds before cooking and eating and after handling uncooked meat.
  4. 6. throw away any food held at room temperature for more than ___ hours
  5. 7. safe food handling and preparation
  6. 8. Pathogens ___ at 140 degrees Fahrenheit.