Across
- 3. Always [blank] your hands for at least 20 seconds before handling food
- 5. A symptom of food poisoning is [blank]
- 8. Refrigerator temperatures should be kept below forty degrees [blank]
- 9. Food [blank] is an illness caused by bacteria in food
- 11. Cook food to proper [blank]
- 15. Raw foods should be [blank] from ready-to-eat food
- 18. Food should be [blank] quickly using shallow pans or an ice bath
- 19. Clean then sanitize counter tops, cutting boards and utensils with a mild [blank] solution
- 20. Do not allow hazardous food to be in the danger zone longer than [blank] hours
Down
- 1. Wash your hands after handling [blank] meat
- 2. Improper handling of raw meat, poultry and seafood can cause cross [blank]
- 4. Avoid using [blank] as opposed to dish cloths because they are harder to keep bacteria-free
- 6. Hazardous foods left in room temperature for more than two hours should be properly [blank]
- 7. Do not eat chicken that is still [blank] in the centre
- 10. Do not [blank] the refrigerator
- 12. When grocery shopping, it is best to collect your [blank] first
- 13. Perishables should be kept in the [blank] or freezer
- 14. Leaving food out can cause [blank] to grow
- 16. Do not [blank] frozen food at room temperature
- 17. Keep foods out of the danger [blank]