Across
- 7. Do not eat if packaging is ____
- 9. When allergens are not kept separate from other food
- 11. Activity completed before meals and food prep
- 13. Child and Adult Care Food Program
- 16. This tool measures temperature
- 19. Always ____ perishable food within 2 hours
- 21. One type of "germ" that can cause food-borne illness
- 22. Clean countertops and utensils with ____ and water
Down
- 1. Nutrition education program for low-income families
- 2. Process to chill leftovers quickly
- 3. Common disinfecting and sanitizing product
- 4. Wear these when handling ready-to-eat foods
- 5. This meat should be cooked to 165 degrees
- 6. Dishes can be sanitized with chemicals or ____
- 8. When raw foods are not kept away from other food
- 10. _____ wash hands before and after handling food
- 12. Women, Infants, Children
- 14. Check this on your appliances regularly
- 15. Submerge food in leak-proof bag in cold water
- 17. Directions for meal preparation
- 18. What we serve even if child arrives late
- 20. "Sell-by ____"