Food Safety

5. Fever nausea and diarrhea are all symptoms of __________
6. Always _______ meat to an internal temperature of 175'c
8. Be sure to keep food in the fridge to _____ the production of harmful organism
9. The most common type of food poisoning in the US
10. Fight Bac is a short form for this
12. Mould is a type of _____-_____________
15. Usually something you are born with but can develop over time
16. The most common intolerance
17. The color of the cutting board used for dairy products
18. The zone in which food is in when it is in the temperature range of 4'c-60'c

1. When you are not allergic to something but still cannot eat it because it makes you sick you have an ______________
2. When a food or source transfers mirco-organisms to another food or source
3. A way of cleaning more thoroughly usually done with soap or water or bleach
4. The most common micro-organism
6. Fight bac has four components cook, clean, separate and _______
7. Its always important to cook food to proper _____________
11. __________ foods are normally high in protein ie. eggs
13. Also a component of Fight Bac be sure to do this with uncooked food to prevent cross contamination
14. Be sure to ______ your area after you have finished cooking
19. The color of the cutting board used to chop vegetables