Food Safety Crossword

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Across
  1. 3. Raw meat must be stored below ready-to-eat foods to avoid _______ contamination.
  2. 6. Vegetables that you are going to _____ must be washed and rinsed to prevent bacteria from growing on it.
  3. 8. The temperature ______ zone (between 41ºF - 135ºF) is where bacteria grow best on TCS foods.
  4. 10. What do you use after rinsing your dishes?
  5. 12. ______ is considered to be a food product and must be handled accordingly.
Down
  1. 1. Your ready-to-eat, TCS foods should have a _________ on it with the name of the food and date.
  2. 2. ______ can be used as a barrier between your hands and ready-to-eat foods.
  3. 4. These young plants, also known as ________ , are considered a TCS food.
  4. 5. You should only wash your hands in the ________.
  5. 7. Shelled ______ can be received at 45ºF and are still considered safe for consumption.
  6. 9. Food must be _______ to 165ºF within two hours
  7. 11. Food must be cooled to 70ºF within _____ hours as this is right in the middle of the Temperature Danger Zone.