Cross Out Contamination

3. Always keep your _____ set to 40 degrees F or lower.
4. _____ multiply quickly! So remember to cook and chill your foods properly.
6. To refrigerate foods promptly and properly is to ____ them.
9. E. Coli, Norovirus, and _______ are common types of foodborne illness.
11. Symptoms of foodborne illness can include diarrhea, fever, stomach cramps and _________.
13. Tying your hair back prevents this type of contamination in your food.
14. People with weak _____ systems are more likely to get foodborne illnesses.
16. Eggs, peanuts, and shellfish are examples of common __________.
17. Foods should be properly cooled within _____ hours.
19. A type of contamination that involves the use of bleach, spray cleaners, or nail polish.
20. Foods kept between 40F and 140F are in the _______ zone.

1. _______ meat, poultry, seafood, and eggs from all other foods when storing.
2. Separate your foods to prevent cross ___________.
5. The most common type of contamination; spread easily through coughing, sneezing or improper handwashing.
7. Make sure to _____ your foods to the proper temperatures.
8. Always keep your work area _____ and sanitized.
10. Use a _______ to properly check the internal temperatures of foods.
12. About 3,000 people ____ each year from foodborne illnesses.
15. Proper _____ is done for 20 seconds with soap and warm water.
18. Do not cook if you are ______.