Across
- 3. Name one of our food safety control points (plural)
- 5. This is the first step in safe food handling
- 9. Food should be stored (blank) or in sealed storage bags
- 10. You should always check (blank) dates on foods
- 11. You should wash your hands for how many seconds
- 12. Food safety starts with
- 14. This bacteria is the leading cause of foodborne deaths
- 16. This item can be stored only for 3-4 days in the refrigerator
- 17. Never let food (blank) at room temperature
Down
- 1. Use this to check that food is cooked to the right temperature
- 2. Do this when perishable food has been sitting at room temperature for more than 2 hours; 1 hour if it is 90*F or warmer
- 4. You should (blank) raw meat, seafood, poultry and eggs from other foods
- 6. Refrigerators should be kept at or below (blank) degrees
- 7. Name the other food safety control point (plural)
- 8. You can get this virus which infects the liver from ingesting contaminated food
- 13. Wear these when handling food contact parts or materials
- 15. Avoid this to ensure that cold air circulates around refrigerated foods