Food Safety

2. one of the four components of the fight bac campaign which involves washed fruits and vegetables before use
3. a reaction to high protein foods
5. a type of food that needs to be kept cold before serving
9. one of the four components of the fight bac campaign which includes keeping raw meat away from cooked meat, fresh fruits and vegetables, dairy and grains.
11. a reaction to the chemicals in food
13. bacteria found in improperly canned or preserved foods
14. bacteria mostly found in raw or undercooked ground beef

1. bacteria mostly found in raw poultry, eggs, fish and other meat
4. the spead of bacteria from a contaminated source to a previously uncontaminated food
6. a symptom of e.coli, salmonella and closridium bolulinum
7. the temperature range between 4°C and 60°C
8. a chemical many people have an intolerance to
10. a chemical used to sterilize kitchen equipment
12. one of the four components of the fight bac campaign which includes using a thermometer to check the internal temperatures of meats
13. one of the four components of the fight bac campaign which includes keeping all perishable foods cold before you serve