Pathogens and handling raw chicken

Edit Answers
12345678910
Across
  1. 1. Transferring bacteria from raw meat to ready-to-eat foods.
  2. 3. To defrost frozen chicken safely before cooking
  3. 6. Essential practice for chefs to prevent food borne illness.
  4. 7. Desired texture of properly cooked chicken breast or thigh.
  5. 8. A thin, breaded, and fried meat cutlet
  6. 10. A bacteria commonly found on raw poultry
Down
  1. 2. Internal measure that ensures chicken is safely cooked (165°F / 74°C)
  2. 4. The main meat used in schnitzel
  3. 5. Store raw chicken below 40°F (4°C) to slow bacterial growth
  4. 9. Chicken leg and thigh often have these;