Across
- 6. Use food by "use by" dates to avoid __________.
- 8. Wash can ____ before opening to avoid bacteria getting into the food.
- 9. Do not leave food at room temperature for more than ___ hours.
- 10. Raw ground meat will only keep safely for ___ days refrigerated.
- 12. Be sure to wash (rinse) fruits and vegetables from store before eating to remove ____.
- 13. Organic foods are grown without _______.
- 16. To avoid cross____________ use different cutting boards for meat and vegetables.
- 17. Avoid eating ________ eggs.
- 18. The temperature to wash and rinse dishes in.
- 19. appliance slows down the growth of bacteria but does not destroy them - above refrigerator.
- 20. Bagged salads are often _______ so you don't have to wash them again.
- 22. Another name for food poisoning is food ______ illness.
- 23. Do not eat or use eggs w ______ shells.
- 26. A solution of _________ and water can be used to sanitize surface where raw meat has been.
- 27. Damp _________ can be a growing environment for bacteria.
- 28. Steaks, roasts, and chops will keep for _______ days refrigerated.
Down
- 1. Temperature between 40 and 140 degrees are in the ____ Zone.
- 2. A bacteria that causes food borne illness.
- 3. Thaw food in the __________ not on the counter.
- 4. It takes 30_____ to make an ounce of bacteria.
- 5. All milk products in the U.S. must be _____ to destroy harmful bacteria.
- 6. Keep food at home the way you find it in the __________.
- 7. "When in doubt throw it _____".
- 11. Do this to cutting boards that contacted raw meat.
- 14. Sponges can be effectively cleaned in the ___________.
- 15. Never ________ questionable food to tell if it has spoiled!
- 21. Be careful __________ raw chicken in the sink.
- 24. 5000 _______ are attributed to food borne illness each year.
- 25. Do not leave food at ________ temperature for more than 2 hours.