Across
- 4. ____ quickly at a high temperature.
- 6. Keep cold foods below ____ F (4C)
- 8. ____ your food thoroughly, especially if it's beef, or poultry
- 9. Cook ____ until the yolk and whites are firm
- 10. Wash your ____ before and after handling food
- 12. ____ grows best at room temperature
- 15. You need to clean cutting boards in between preparing raw meats and vegetables to avoid ______
- 16. You need to ___ your food, utensils, and hands before preparing it
- 18. Wipe up meat juice from all ______ promptly
- 19. Keep hot foods above ____ F (60C)
- 20. Place _____ food on a clean plate
Down
- 1. Safely ______ raw meat and seafood in your refrigerator
- 2. Bring ____, soups, and gravies to a boil
- 3. _________ diary products are dangerous, are risky for food-borne illnesses
- 5. Cold air must circulate to keep food safe in the _______
- 7. _____ Illness is a disease transmitted by food.
- 11. __________ should no longer be pink
- 13. ___ your food before serving, to make sure it's cooked
- 14. ___ fruits and vegetables which have been processed in unsanitary conditions
- 15. ___ your food to try to slow down bacteria growth
- 17. Cut away any _____ or bruised areas
- 18. Cook _______ until opaque and flakes easily with a fork