Food Prep Safety Word Scramble
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Question | Answer |
groups who are a greater risk for foodborne illness. | Infants, children and pregnant women. |
Bacteria that can cause foodborne illness. | E coli, salmonella |
How long you should wash hands. | 20 seconds |
What you should use when washing hands. | Warm water and soap. |
What you should do with a cutting board that is scratched. | Replace it. |
Spreading bacteria from raw foods to other foods. | Cross-contamination. |
How often garbage should be emptied. | Daily |
Food Danger Zone | 40 degrees to 140 degrees |
When bacteria are destroyed. | When heated to 160 degrees. |
Where pets should be when food is being prepared. | Outside of the kitchen. |
How hands should be dried after washing. | With a paper towel. |
What should be used to cover cuts while cooking. | Plastic bandage. |
How you should cough or sneeze. | Into your arm or elbow. |
When in Doubt | Throw it out. |
What will happen to food that is spoiled. | Bad smell, appearance, taste or texture. |
Temperature for freezer | zero degrees. |
Temperature for refrigerator | 33-39 degrees. |
Foods that don't freeze well. | Mayonnaise, jello, dairy |
Length of time to keep leftovers. | 2-3 days |
Length of time food can be left out at room temperature | two hours. |
Food that should be put away first after shopping | frozen food |
Created by:
sueroberts
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