"Safe Food, Healthy Life!"

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Across
  1. 2. This must be cleaned regularly to avoid cross-contamination in the kitchen.
  2. 3. Avoid using the same one for raw and cooked foods.
  3. 5. If food smells bad, you should do this.
  4. 6. You should do this before and after handling raw meat.
  5. 9. The place where you store perishable foods.
  6. 10. Use this tool to check the internal temperature of cooked meat.
  7. 12. Reheat leftovers to at least this temperature in Celsius.
  8. 13. This food group is most commonly associated with listeria.
Down
  1. 1. This clear liquid is often used to sanitize kitchen surfaces.
  2. 2. This type of meat must never be eaten undercooked.
  3. 4. This date tells you when a product should no longer be eaten.
  4. 7. Always do this to fruits and vegetables before eating.
  5. 8. Harmful bacteria that can grow on spoiled food.
  6. 9. Cold foods should be kept below this temperature in Celsius.
  7. 11. The danger zone for food is between 5°C and this temperature in Celsius.
  8. 14. TEMPERATURE Food should never be thawed at this temperature (two words).