Food safety

5. - wipe ___ right away.
10. - Bacteria from raw meat, poultry, fish, and eggs can ___ to foods that will not be cooked.
11. - A microscopic living organism, they are everywhere on skin, air and more.
14. - food safety requires good___
15. - rice, cereal, flour and crackers are examples of _____ food.
16. - Contamination is to make ______
17. - This is the temperature range in which bacteria grows the fastest.
18. - If not eaten immediately, keep foods _____ 140 F (60 C) in a slow cooker or oven.
19. - maintaining cleanliness, helps keep bacteria out of food.

1. - Throw away ____ more than four days old.
2. - To show signs of something is.
3. - perishable foods are foods that ____ easily.
4. - proper food____ ensures safety and preserves food’s freshness.
6. illness - this is caused by unsafe food, also known as food poisoning.
7. - Frozen foods must be properly ____ before cooking them to keep bacteria from growing.
8. - Place ____ foods on the lowest shelf in a plastic bag so they do not drip.
9. - the spreading of harmful bacteria from one food to another is called _____
10. - food ___ when stored improperly or too long.
12. - To expect or prepare for is to ____
13. burn - wrap your food properly so your food doesn't get spoiled or ____