The core four practices

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Across
  1. 2. don’t cross contaminate
  2. 5. Use one for produce and one for raw meat
  3. 7. rinse under water
  4. 9. Refrigerate Foods Within
  5. 11. Refrigerate promptly
  6. 14. wash them often in the hot cycle of your washing machine
  7. 15. Never defrost food at room temperature
  8. 16. wash hands and surfaces often
  9. 18. At 40 ̊F or Below
Down
  1. 1. Sauce that is used to marinate raw meat, poultry or seafood should not be used on cooked food unless it is boiled first to destroy any harmful bacteria.
  2. 3. until the yolk and white are firm, not runny
  3. 4. at 0 °F or below
  4. 5. how bacteria spreads
  5. 6. Cook to 145 °F or until the flesh is opaque and separates easily with a fork
  6. 8. clean with hot soapy water before and after preparing food
  7. 10. measures the internal temperature of cooked food
  8. 12. Cook thoroughly to 165 °F.
  9. 13. Cook to the safe internal temperature
  10. 17. wash with warm water and soap for at least 20 seconds
  11. 19. Never place cooked food on a plate that previously held raw meat, poultry, seafood or eggs.