Crossout Contamination

4. Make sure to _____ your foods to the proper temperatures.
5. Foods should be properly cooled within _____ hours.
6. About 3,000 people ____ each year from foodborne illnesses.
9. People with weak _____ systems are more likely to get foodborne illnesses.
10. Tying your hair back prevents this type of contamination in your food.
11. Always keep your _____ set to 40 degrees F or lower.
13. Always keep your work area _____ and sanitized.
14. Foods kept between 40F and 140F are in the _______ zone.
17. This process destroys most bacteria and increases a food’s shelf life.
18. A type of contamination that involves the use of bleach, spray cleaners, or nail polish.
20. meat, poultry, seafood, and eggs from all other foods when storing.

1. Use a _______ to properly check the internal temperatures of foods.
2. Do not cook if you are ______.
3. Separate your foods to prevent cross ___________.
7. Symptoms of foodborne illness can include severe vomiting, fever, stomach cramps and _________.
8. multiply quickly! So remember to cook and chill your foods properly.
12. This slows bacterial growth but does not kill harmful microorganisms.
15. Proper _____ is done for 20 seconds with soap and water.
16. The most common type of contamination; spread easily through coughing, sneezing or improper handwashing.
19. you cannot always see, smell, or _______ a foodborne illness