Across
- 3. Wash and clear away small kitchen equipment in the sink as_____ as possible and put it in a clean area
- 4. Do not ______ face and hair, smoke, spit, sneeze, eat or chew gum when handling food
- 11. The term used for the transfer of harmful bacteria from one food item to another is ______
- 13. Cross-contamination can be ________ if you wash your hands after touching raw foods
- 15. If food like chicken is cooked properly, the meat should not be _____ especially when checking the center part or the thickest part in the piece of chicken
- 16. What is the term for the process of removing dirt, debris, and other visible contaminants from food surfaces?
Down
- 1. ________ food is the primary source of foodborne illnesses caused by bacteria, viruses, and parasites
- 2. _______ gloves are commonly used by food handlers to maintain food hygiene
- 5. Do not use ready-to-eat foods after the ______ date
- 6. A harmful bacteria commonly found in raw poultry and eggs is _______
- 7. Effective handwashing is extremely important to help prevent harmful ______ from spreading from people’s hands to food, work surfaces, and equipment
- 8. ________ hygiene is the term for the practice of maintaining a clean and orderly food preparation area
- 9. Make sure liquid foods like soups are simmering. ______ liquid food frequently to make sure the food is hot enough to cook it thoroughly
- 10. Cross-contamination also can happen when ready-to-eat food come into ______ with the raw food equipment or surfaces
- 12. Keep raw and cooked foods separate throughout_______, preparation, cooking and serving
- 14. Do not freeze and _______ food from the freezer frequently