risk factor and prevention of food poisoning

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Across
  1. 3. poisoning Illness caused by eating contaminated food.
  2. 4. First step to safe food handling — wash hands and surfaces.
  3. 6. Process that makes milk safe to drink by heating it.
  4. 7. Proper cold storage method to prevent spoilage.
  5. 8. One of the four "C"s of food safety; keep cold.
Down
  1. 1. Use different cutting boards for raw and cooked foods.
  2. 2. Food not heated to a safe internal temperature.
  3. 4. This occurs when bacteria spread from raw to cooked foods.
  4. 5. A key element in preventing food poisoning, related to cleanliness.
  5. 8. contamination Dangerous mixing of bacteria between raw and cooked items.