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