Across
- 5. Multiply in warm, moist places.
- 6. Reaction to food proteins.
- 7. Freezing place you must keep food in to avoid spoilage.
- 11. When raw meat comes into contact with vegetables.
- 15. What you must do to your hands before handling and preparing food.
- 16. Food begins _______ after it is expired/old.
- 18. State that food should never be eaten in, especially meat.
- 19. Visible bacteria on expired food.
- 20. High risk dairy product for food poisoning.
Down
- 1. The most severe effect of food poisoning.
- 2. The leading cause of food poisoning, found in contaminated meat.
- 3. Used to clean cutting boards and other kitchen materials.
- 4. Cool place in which food is stored.
- 8. One of the most common allergies.
- 9. Symptoms often include abdominal cramps and diarrhea.
- 10. The temperature range of 4 degrees C to 60 degrees C.
- 12. Degrees C, almost all bacteria is killed. (Number)
- 13. Used to check the internal temperature of meat.
- 14. Plank of wood or plastic used for cutting and chopping food.
- 17. _____ food in the fridge or in a bucket of cold water.