Food Safety

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Across
  1. 3. ______: Heat to the proper temp.
  2. 4. can be spread throughout the kitchen
  3. 7. _____:Refrigerate promptly.
  4. 10. Never let raw meat or fresh cut fruit sit at room temperature for more than ____ hours.
  5. 11. Use a food ______ to check internal temps when cooking.
  6. 14. Separate ____ meats, poultry, seafood from other foods.
  7. 15. Always ____ food in the refrigerator.
  8. 17. _____ should be kept at 40 degrees F or lower.
  9. 19. Cook ______ to a min of 165 degrees F.
  10. 20. _______: Don't cross-contaminate
Down
  1. 1. ____ is not a reliable indicator of doneness.
  2. 2. Food is safely cooked when it reaches a high enough _____ temp.
  3. 3. ______:Wash hands and surfaces often.
  4. 5. Cold air must _____ to help keep food safe.
  5. 6. Cook _____ to a min of 145 degrees F.
  6. 8. Heat other ______ thoroughly to 165 degrees F.
  7. 9. Cross-contamination means different foods come in _____
  8. 12. Cook _____ and steaks to a min of 145 degrees F.
  9. 13. How many seconds should you wash your hands for?
  10. 16. _____ should be kept at 0 degrees F or lower.
  11. 18. Never defrost food at ____ temp.