Across
- 1. First In, First Out (inventory rotation method)
- 2. Thoroughly heat food to kill harmful microorganisms
- 7. Heat treatment to kill harmful microorganisms in liquids
- 8. Properly keep food to prevent contamination and spoilage
- 10. To defrost frozen food safely, do it in the refrigerator, microwave, or cold water
- 11. Foods that spoil easily if not properly stored
- 15. The transfer of harmful substances from one food to another
- 16. To reduce the number of microorganisms to a safe level
- 17. Microscopic organisms that can cause foodborne illness
Down
- 1. Sickness caused by consuming contaminated food
- 3. Tools used in food preparation
- 4. Temperature range where bacteria multiply rapidly (40-140°F or 4-60°C)
- 5. Store food at cold temperatures to slow bacterial growth
- 6. Clean hands and surfaces thoroughly
- 9. Provides important information about a food product
- 12. Practices to maintain cleanliness and prevent disease
- 13. Soaking food in a liquid, should be done in the refrigerator
- 14. Label indicating the quality or safety of a food product