Across
- 3. What are the key practices in sanitation that help prevent foodborne illnesses in the kitchen?
- 5. What steps can be taken to avoid cross contamination between raw and cooked foods?
- 6. How does personal hygiene impact food safety in the kitchen?
- 7. What are the best practices for storing different types of food to ensure freshness and safety?
- 11. What types of bacteria are most often responsible for foodborne illnesses, and what conditions do they thrive in?
- 12. What are effective techniques for chilling cooked foods quickly to ensure food safety?
- 13. What are the safest methods for thawing frozen foods to reduce the risk of bacterial growth?
- 14. What temperatures are considered the "danger zone" for food storage, and why is it important to avoid this range?
Down
- 1. What are the common signs of food spoilage, and how can spoilage be minimized?
- 2. Which types of foods are considered perishable, and how should they be stored to maximize freshness?
- 4. Why is temperature control critical in food storage, and what tools can help maintain appropriate temperatures?
- 7. What causes freezer burn, and how can it be prevented to maintain food quality?
- 8. Date How should consumers interpret expiration dates, and what factors influence food safety beyond these dates?
- 9. Illness What are the most common symptoms of foodborne illness, and how can they be prevented?
- 10. How can food become contaminated during processing, cooking, or storage?