Across
- 1. whats a reason to throw dishes away?
- 2. conditions/ procedures that maintain and preserve the quality of food to help cross contamination and food borne illness
- 5. before eating pre-heat to save ________ temperature.
- 6. leaving food out too long, causing bacteria to rapidly grow
- 8. you have this to food when it has infectious organisms
- 10. what doubles within 20 minutes of exposure to: oxygen, food, moisture and time?
- 11. what is it called when you use you're hands and cooking utensils...( and food can get contaminated?)
- 13. how many hours can food stay out of the fridge?
- 15. bacteria from raw food that could contaminate cooked foods that are not stored ___________
- 16. if you cook foods in a safe temperature it can kill most of the harmful _________
- 18. keep hot foods, hot and cold foods, ____.
Down
- 1. the process of bacteria that are transferred from one substance to another
- 3. how much are you supposed to use utensils and cooking wear?
- 4. how much can bacteria multiply if food is left out?
- 7. how many cutting boards (at least) should you have?
- 9. _________ is used to see the temperature of food
- 11. you can get this sickness from contaminating food
- 12. how should dishes be dryed?
- 14. what of the 4 conditions (from the danger zone) is this?
- 17. what kind of pain do you get from food poisoning?