Across
- 2. touching raw meats then handling veggies
- 6. must wear on hands only
- 8. before, during, and after cooking food
- 9. usually in beef, poultry, and seafood
- 12. bacteria, parasites, fungi and virsus
- 14. Meat stored between the temperatures of 40 and 140 degrees Fahrenheit
- 15. usually in animals like cattle and sheep
- 16. benzoic, acetic, sorbic
Down
- 1. glass, human hair, fingernails, and nail polish
- 3. bacteria, insects, plants
- 4. cleaning products, natural toxins
- 5. usually in unpasteurized dairy
- 7. amount of wetness
- 10. usually in low-acid preserved veggies
- 11. botulism, listeria, and salmonella
- 13. separating raw from cooked