Food Safety Crossword Puzzle

The process by which bacteria or other microorganisms are unintentionally transferred from one substance/object to another, with harmful effect.
You should always wash cutting boards, dishes, utensils and counter tops with _________, soapy water before moving on to the next food item.
When cooking foods, you use this piece of equipment to ensure it is fully cooked and ready to eat.
Never let raw meat sit at room temperature for more than _______ hours before putting it in the refrigerator or freezer.
If sick and work at a restaurant or around foods, do not come into contact with foods until _______ hours you have been cleared by a doctor.
Never place __________ food on a plate or surface that previously held raw meat, poultry, seafood, eggs or raw vegetables.
This is a form of food-borne illnesses caused by injection of bacteria or other toxins in food, typically with vomiting and diarrhea.
This refers to a scientific discipline describing handling, preparation and food storage in ways that prevent food borne illnesses.
You should always ___________ cans that are dented, rusted or swollen.
To unthaw meat, you can place it in this substance.
Cook all raw beef, pork, lamb, steaks, chops and roasts to a minimum internal temperature of 145 degrees __________.
Never choose meat or poultry in packaging that is ____________ or torn.
Any and all pieces of equipment that have come into contact with raw or cooked foods should be _________________.
This food-borne illness is a bacteria humans can get when infected with contaminated water or food.
An infection or intoxication that results from eating food contaminated with live microorganisms or their toxins.
Food-borne illnesses can also include this type of reaction.
All food items should be _______ before being sold to consumers.
This person wrote "The Jungle."
The length of time for which an item remains usable, fit for consumption, or saleable.
"The Jungle" was written to show the meat and food industry by exposing which city?
This is a substance used to preserve foods against spoilage and/or decay.
The degree or intensity of heat present in an object or substance.
A microorganism that can cause disease:
Leaving food too long in the temperature _________________ causes foodborne bacteria to grow to levels that can cause illness.
Children and ________ are the most susceptible to getting sick when coming into contact with foodborne illnesses because they have weaker immune systems.