Across
- 4. the number of hours a food should not exceed when sitting out in room temperature, if it does, it needs to be thrown out
- 6. this is a foodborne illness that is common in overcrowded conditions and places with poor hygiene, flies can also transport this
- 8. fourth step in 4 steps to food safety, food needs to be put in the fridge/freezer after it has been bought or served to keep harmful bacteria from growing
- 9. third step in 4 steps to food safety, this helps foods reach an internal temperature so it can be consumed
- 13. second step in 4 steps to food safety, preventing cross-contamination, keeping raw foods from touching ready-to-eat foods
- 14. first step in 4 steps to food safety, getting rid of dirt, debris, etc. from surfaces
- 15. when washing dishes make sure to use soap, hot water, and _______
- 17. face pan handles in this direction when cooking on the stove to prevent possible burns or spills
- 20. reducing pathogens on a surface to safe levels
- 22. this is a highly contagious viral foodborne illness that cannot be destroyed by cooking
- 24. these need to be kept short, filed and free of polish when working with food
- 26. harmful bacteria from one food are transferred to another food
- 28. this needs to be cooked to 135°F in order to be consumed safely
- 30. this needs to be cooked to 165°F in order to be consumed safely
- 31. this needs to be cooked to 145°F for 15 seconds in order to be consumed safely
- 32. this is the leading foodborne illness, it is commonly mistaken as the stomach flu, it is highly contagious
Down
- 1. we use damp paper towels to pick this up after it has broken
- 2. this is a foodborne illness that comes from the intestines of cattle
- 3. the foodborne illness that you get from poultry and eating raw eggs, number one foodborne illness due to hospitalizations/deaths per year
- 5. what will grow on food when given moisture and oxygen, as well as when food sits out in room temperature
- 7. this needs to be cooked to 155°F for 17 seconds in order to be consumed safely
- 10. to put this out, use baking soda if it is small or a class b fire extinguisher
- 11. the temperature water should be when thawing meat in the sink
- 12. the temperature of water that needs to used when washing hands and dishes
- 16. this is a foodborne illness that lives in the bloodstream of people with typhoid fever
- 18. the temperature range in which bacteria grow and multiply the quickest, 41°- 135°F
- 19. this needs to be cooked to 165°F in order to be consumed safely
- 21. always check this when cooking raw food to make sure that it is safe to eat
- 23. the number of seconds it takes to wash your hands properly
- 25. this is one of the major TCS foods that cause bacteria to grow
- 27. this needs to be cooked to 145°F for 4 minutes in order to be consumed safely
- 29. these are foods that grow bacteria the easiest because they have high moisture, high carbohydrates, and high protein