Across
- 2. What term refers to the state of being free from harm or contamination in food production?
- 4. What is the key staple crop often ground into flour?
- 7. What is not a food safety step when preparing raw meat or poultry?
- 8. Start out with ______ hands, surfaces and utensils before cooking
- 9. It is recommended to wash hands with warm water and soap for ________ seconds
Down
- 1. While everyone is at risk of a ______________ young children and elderly people have a higher risk.
- 2. What foodborne pathogen is often linked to raw eggs?
- 3. What is the severe shortage of food in a region , often due to crop failure or conflict?
- 5. What is the physical sensation or condition of needing food?
- 6. The refrigerator is the best place to _____ perishables