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Foods

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