Across
- 2. Avoid washing ______ meat/poultry.
- 3. _____________ can become unsafe to eat within 3-4 days.
- 5. ______ can be a symptom of having a Foodborne Illness.
- 7. You can't always _____ that a food is unsafe.
- 10. Wash hands for at least 20 _______ before eating/cooking.
- 11. The temperature danger zone is from ______ to 140 degrees.
- 12. Every year 3,000 people in the U.S. ____ from eating unsafe food.
- 13. Wash hands after touching a ____ or open sore.
- 15. The safest way to defrost foods is in the _________.
Down
- 1. This word is used for foods that go bad/expire quickly.
- 4. Raw or undercooked _____ are a potentially hazardous food.
- 6. The only way to know meat is fully cooked, is to use a food __________.
- 7. Perishable foods should only be at room temperature for ____ hours max.
- 8. When in doubt, ______ is out!
- 9. Cut away ______/damaged parts of fruits/veggies before eating.
- 13. Clean, Separate, ______, & Chill should be followed to prevent Foodborne Illness.
- 14. It can take anywhere from 30 minutes to ____ weeks for a food to make you sick.