Across
- 2. To avoid cross-____________ always use separate utensils and cutting boards for raw meats and veggies.
- 5. When purchasing fish at the market always look to make sure the scales are ____
- 9. Foodborne illness caused by consuming foods contaminated with microorganisms that produce toxins after ingestion (i.e., S. aureus)
- 12. This bacterium can be found on a variety of foods ranging from meats to veggies, but it is most commonly found on raw chicken.
- 14. Using a meat _________ to check for doneness is the best way to ensure food has been cooked thoroughly.
- 15. The state of being free from bacteria or any other living microorganisms.
- 16. Time and _________ abuse are the two leading factors in foods becoming contaminated with harmful pathogens.
- 17. Perishable foods should not be left out at room temperature for more than ____
Down
- 1. Hand _______ is one of the best ways to prevent contracting a foodborne illness.
- 3. This foodborne illness is often called the “stomach flu” because of its intense gastrointestinal symptoms It is also heavily associated with cruise ships.
- 4. This bacterium can cause severe damage to the nervous system. It can be found in improperly canned foods and raw unfiltered honey.
- 6. The safest place to defrost food.
- 7. Foodborne illness caused by consuming foods contaminated with microorganisms that produce toxins before ingestion (i.e., E. coli)
- 8. The federal agency tasked with protecting consumers against unsafe food products.
- 10. The process by which food is heated to a high temperature and held for 15 seconds to kill bacteria and extend a foods shelf life.
- 11. In the danger zone _________ grow and multiply rapidly leading to the possibility of contracting a foodborne illness.
- 13. The federal agency tasked with protecting consumers against unsafe meat, poultry, & eggs.