Food Safety Crossword

3. Bacteria begins to grow on perishable foods within _____ hours if not refrigerated
5. There are ____ primary ways of preventing foodborne illness by practicing good personal hygiene, control time and temperature of foods, and prevent cross contamination (4c’s,s,t).
8. What foodborne pathogen is often linked to raw eggs?
10. A foodborne illness can result from a harmful ________ getting into a food that is then eaten by a person.
12. The temperature danger zone is between ____ degrees to 60 degrees celsius.
14. Start out with ___________ hands, surfaces and utensils before cooking.
15. Clean and _______ sinks and counters before cooking.
16. _______ that has not been properly cleaned and sanitized can pass on bacteria to food.
18. ______ your food to destroy bacteria.
19. To prevent foodborne illness, students must follow procedures for good personal ___________.

1. A ________ illness, commonly referred to as food "poisoning" is a disease carried to people by food or water.
2. One of the most common causes of foodborne illness is ______, the transfer of bacteria from hand to hand, food to food, or equipment to food.
4. An easy way to determine if hands are rubbed and lathered for 20 seconds is to sing two verses of__________________.
6. The temperature ________________ is between 41 to 140 degrees Fahrenheit.
7. Raw meat should be stored on the ______ shelf of the refrigerator.
9. Cuts, burns, or any kind of break in the skin could harbor harmful__________ that can contaminate food and cause a foodborne illness.
11. _______ microorganisms may contaminate food during preparation and serving.
13. The acronym used to describe the conditions necessary for bacterial growth.
17. Raw ground beef is associated with what bacteria?