Preventing Foodborne Illness

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Across
  1. 3. Always _____ food in the refrigerator.
  2. 6. What you do after preparing each food item
  3. 8. ____is not a reliable indicator of doneness.
  4. 11. Allows harmful bacteria to spread
  5. 13. Use or discard refrigerated food on a ____ basis.
  6. 14. _____ place cooked food on a plate that previously held raw meat, poultry, seafood or eggs.
Down
  1. 1. Measures the internal temperature of cooked meat, poultry and egg dishes
  2. 2. What you should do to large amounts of leftovers
  3. 4. What you should do to slow the growth of bacteria
  4. 5. You should have ____ cutting boards for produce and meats
  5. 7. What you should do to different foods
  6. 8. What you should do to foods to kill harmful bacteria
  7. 9. What we do to fresh fruits and vegetables
  8. 10. Don’t use recipes in which eggs remain
  9. 12. What we use to clean up kitchen surfaces
  10. 13. What we do to firm-skinned fruits and vegetables