Across
- 4. Can foodborne illnesses be prevented by following proper food safety practices?
- 8. Can foodborne illness be caused by the presence of harmful bacteria?
- 11. Can food left out at room temperature for more than two hours become unsafe to eat?
- 12. Is proper handwashing important to prevent the spread of bacteria?
- 13. Is it safe to thaw perishable foods at room temperature?
- 14. Should shellfish be cooked thoroughly to kill harmful bacteria?
- 16. Is undercooked chicken a potential food safety hazard?
- 18. Should food be stored in airtight containers to prevent contamination?
- 20. Can visual inspections always determine if a food is fully cooked?
- 21. Is it important to regularly clean and sanitize food preparation surfaces?
- 23. Is it safe to reuse canning jars without properly sterilizing them?
- 24. Can air-drying dishes kill harmful bacteria?
- 25. Can consuming raw or undercooked eggs pose a risk of Salmonella?
Down
- 1. Can using the same cutting board for raw meat and vegetables lead to cross-contamination?
- 2. Should food products be labeled with their expiration dates for safety reasons?
- 3. Should raw meat be stored above ready-to-eat foods?
- 5. Should food storage areas be kept clean and free of pests?
- 6. Are dish towels a suitable substitute for cleaning surfaces in the kitchen?
- 7. What is the danger zone for food that can lead to bacterial growth?
- 9. Should perishable foods be refrigerated within two hours of cooking?
- 10. Does freezing kill bacteria on food?
- 15. Should hot foods be kept at a minimum temperature of 140°F?
- 17. Should leftovers be reheated to an internal temperature of 165°F?
- 19. Is ground meat more susceptible to bacterial contamination than whole cuts of meat?
- 22. Should food labels clearly identify the presence of allergens?