Safety and Sanitation in the Kitchen

4. Clean first, then _________
6. Meat type that needs to be cooked to 165°F to kill bacteria
7. Food microbe that causes illness for a full week, preventable through hygiene and hand washing
9. FATTOM - Take care of how long food is left out; keep track of _____
11. roughly one in ___ Americans get a foodborne illness annually
14. Food microbe known for being found in under cooked or raw eggs and poultry
16. Type of soap that kills bacteria but can harm your hands if used too often
18. Never leave food out for more than ____ hours
19. Avoid cutting meat on this type of cutting board
20. Wear _____ if your hands have an injury
22. Food microbe caused primarily by foods not stored at the correct temperature
24. 4 C's - ______ Cross Contamination
25. The first step in properly washing your hands (_____ your hands)
26. Food that doesn't require any cooking or preparation (acronym)
28. FATTOM - Food with neutral _____ (or pH) is more likely to grow bacteria
29. 4 C's - wash hands and sanitize

1. 4 C's - Keep food below 40°F to prevent bacteria growth
2. Always do this to fruits and vegetables before eating them
3. Food microbe that can spread from person to person, it is preventable via vaccination
5. Recommended length of time to wash hands in seconds
8. FATTOM - Requirement for both bacteria and fire
10. Common food microbe spread through improperly prepared ground meat
12. People often forget to clean their doors and sink's ______
13. Food microbe that is the leading cause of foodborne illnesses
15. Using one sponge for dishes then leaving it soaked on the counter serves as a perfect growing site for this microbe type
17. FATTOM - You need ____ to grow bacteria
19. Don't use the same ______ when cleaning, change it often.
21. FATTOM - Keep as little oxygen and _______ in food
23. FATTOM - Make sure to keep food at the correct ______
27. Temperature area from 40°F to 140°F
29. 4 C's - Heat food to the proper temperature to kill bacteria