Food Safety

1. The transfer of harmful bacteria from one food or surface to another food or surface (2 words)
6. Germs that cause foodborne illness
10. The other "T" in FATTOM
12. The "F" in FATTOM
16. The removal of dirt and debris from a surface
17. The "A" in FATTOM
18. The process of using heat to alter the consistency of food in order to make it safe to eat

2. The range between 40 and 140 degrees Fahrenheit where bacteria grows most rapidly (3 words)
3. One of the "T" in FATTOM
4. ________ your hands frequently to keep food safe
5. The fourth of the 'Four Steps to Keep Food Safe' which involves refrigerating foods to slow the growth of bacteria
7. Throw food away if it is exposed to unsafe temperatures for _______ hours or more
8. The use of ____________ is one way to kill germs in a kitchen setting
9. _____________ Hazardous Foods carry a high likelihood of having germs that can cause foodborne illness
11. _________ cook foods to ensure that all germs, bacteria, and parasites are eliminated
13. Reducing bacteria to safe levels
14. _______________ do not require any cooking and are susceptible to being contaminated (3 words)
15. Rotating stock so that items that enter the kitchen first are used first (4 words)