Crossout Contamination 2023-24

3. This group is most susceptible to a foodborne illness.
5. A type of contamination that involves the use of pesticides, spray cleaners or bleach.
8. Make sure to ______ your foods to the proper temperatures.
9. A foodborne illness usually associated with handling chicken or eggs.
11. To refrigerate foods promptly and properly is to ________ them.
14. Always keep your _____________ set to 39 degrees F or lower.
15. Foodborne illness associated with ready to eat foods. (Ice cream, sandwiches, salads, etc.)
17. A A foodborne illness often associated with contaminated water and shellfish.
20. Foods kept between 40F and 140F are in the ___________________________.

1. The most common type of contamination; spread easily through coughing, sneezing or improper handwashing.
2. Keep these short, clean, and free of polish and jewelry.
4. Tying your hair back prevents this type of contamination in your food.
6. Separate your foods to prevent cross _______________________.
7. Always keep your work area ______ and sanitized.
10. A foodborne illness typically associated with beef and cows.
12. Use this tool to properly check the internal temperatures of food.
13. ____________ meat, poultry, seafood, and eggs from all other foods when storing.
16. Proper _____________________ is done for 20 seconds with soap and warm water.
18. Do not cook if you are _______.
19. Symptoms of foodborne illness can include vomiting, fever, stomach cramps and _________.