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