Food Safety

2. Don't store food under the ----.
4. Make sure there is ---- at every sink at home.
8. Refrigerate or ------ perishables and leftovers within two hours.
9. When cooking or baking make sure to check to make sure that food isn't -----------.
11. Refrigerate leftovers and ----------- within two hours or less.
12. Food ------ is important when cooking in the kitchen.
13. Keep --- foods hot.
15. Sanitize all utensils, dishes and counter tops to get rid of all bad --------.
16. Marinate foods in the ------------.
18. Wash hands with ---- water and soap before working in the kitchen.
20. -------- large amounts of leftovers into small shallow containers.
22. Turn off and unplug all ---------- when done working with them.
23. Wash or ------ cutting board and knives after using them on raw meat.

1. In the ------ zone(40℃ to 60℃) bacteria grows very fast and can produce toxins.
3. Cross ------------- is when bacteria transfers to another food item.
5. Don't --------- the refrigerator, cold air will not circulate properly.
6. ------- foods in the refrigerator, cold water or the microwave.
7. ---- foods should be kept at 4℃ (40℉)
10. Mix ------ and water for a disinfectant cleaner.
14. Check food temperature with a food -----------.
17. Don't --- in the kitchen.
19. -------- the counter tops and utilities with a bleach solution.
21. You should always ---- your hands before working in the kitchen.