Across
- 1. Food that needs to be cooked to at least 165 degrees.
- 5. Can get from raw or undercooked poultry, eggs, meat, and seafood.
- 10. Washing hands and surfaces before and after preparing food.
- 11. Living things that can cause sickness and disease.
- 13. The prevention of disease through cleanliness.
- 16. At risk for foodborne illness.
- 17. Keeping food safe to eat by following proper food handling and cooking practices.
- 18. Are gases, vapors, liquids, or dusts that can harm your body.
- 20. Minimum temperature fahrenheit for a freezer.
- 22. Between 40 and 140 degrees fahrenheit.
- 23. Moisture loss caused when food is improperly packaged.
- 24. Minimum temperature fahrenheit for a refrigerator.
- 25. Can be spread from scrapes and skin-to-skin contact.
- 26. Should be used when handling anything coming off the stove or oven.
- 28. Can cause immediate injuries.
Down
- 2. Best way to handle a hazard.
- 3. Can get from raw ground beef or unpasteurized milk.
- 4. Sickness caused by eating food that contains a harmful substance.
- 5. Should be used with water before and after handling food.
- 6. A surface growth of fungus on decaying material.
- 7. Should be worn when working in a kitchen.
- 8. Get foods to a safe internal temperature that can kill harmful bacteria.
- 9. living organisms that can be harmful.
- 12. The movement or transfer of harmful bacteria from one person, object, or place to another.
- 14. What you should do to cooked and raw foods.
- 15. Maximum time food can be left out.
- 17. Should be in every kitchen.
- 19. Children, pregnant women, seniors, individuals with compromised immune systems.
- 21. A protected cell that develops into bacteria under the right conditions.
- 27. Letting food rest before consumption.