Food and Kitchen Safety

2. Cut away these areas on produce because bacteria thrives there.
4. Never leave knives to clean in this type of water.
6. A bacteria, virus, or micro-organism that can cause disease.
7. How many seconds should you wash your hands for?
10. What is the most common bacterial cause for diarrhea?
12. To cut and chop food into very small pieces.
13. The temperature when bacteria is able to grow easily and quickly.
14. Run this temperature of water over a burn.
15. A way to maintain health and prevent disease, especially by being clean.
17. Never use wet hands when handling an appliance as you may _____ yourself.
18. Never use _____ knives. They are harder to cut with than sharp ones.
19. What is the fourth step in hand washing?

1. One of the four "Focus on" from the FightBAC campaign.
3. An immune response of the body that is damaging from a substance.
5. Meat thermometers measure the temperature of what part of the meat?
7. Hazardous food displayed at room temperature for longer than _____ hours should be thrown out.
8. To mix together until smooth.
9. When should you wipe up a spill?
11. An allergic reaction to an antigen, such as peanuts, to which the body has become sensitive to.
16. A micro-organism the produces a deadly toxin which prevents you from breathing.