Food Lab Safety Review

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Across
  1. 4. _________ to the right temperature
  2. 5. _____________ foods should not be placed on the same plate that held raw meat, poultry or fish unless the plate has been washed first in hot, soapy water.
  3. 7. Place a food thermometer in the ____________ part of the food, away from any bones and fat.
  4. 9. Avoid taste-testing or eating doughs and batters with raw _____
  5. 10. Put backpacks & books on the ___________, tucked under a table. Don’t put them on the kitchen counters.
  6. 12. Treat burns with cold, _____________ water.
  7. 13. Separate ______ meats from other foods
  8. 14. The minimum _____________ cooking temperature for beef, pork and lamb steaks, roasts and chops is 160*F
  9. 15. _____________ hands after touching raw meat and eggs.
  10. 17. The ____________-, 40*F-140*F, where bacteria likes to grow
  11. 18. __________ and turkey needs to be cooked to 165*F
  12. 20. beef, pork, veal and lamb need to be cooked to 160*F, as they have increased surface area creating more places for bacteria to potentially live.
Down
  1. 1. For dishwashing, fill left side of sink half way (or less) with a only few drops of ________
  2. 2. Use a ___________________ to tell if a food is cooked safely to temperature.
  3. 3. ____________________ is the scientific word for how bacteria can be spread from one food product to another.
  4. 6. Refrigerate food (promptly)
  5. 8. It should take you a minimum of 20 _____________ to thoroughly wash your hands.
  6. 11. To maintain clean conditions, wash hands and _______________ often
  7. 16. You cannot ________________ a surface that has not been cleaned first.
  8. 19. Wash fruits and _______________ thoroughly under running water before cutting, cooking or eating.