What is the best way to reduce the spread of germs and prevent food poisoning?

Raw meat, poultry, eggs and seafood (and their juices), must be _____ ______ from ready-to-eat food.

Color and texture are ___________ indicators of safety.

A refrigerator must be kept at a maximum of _____degrees F.

It is estimated by the FDA that ________ people illnesses are caused by consuming eggs with Salmonella.

Thoroughly wash utensils, cutting boards, and countertops with ______ ____ ____ _______.

Placing raw meat, poultry and seafood in plastic bags, will prevent the juices from _________ onto other foods.

The only way to ensure the safety of meat, poultry, seafood and egg products, is using and _____ ___________

Food should never be thawed __ ___ _______ or in ___ ______

________ is the most common cause of food poisoning in the United States.

You may sanitize utensils, cutting boards, and countertops by using a solution of 1 tablespoon of unscented liquid chlorine and 1 _______ of water

Use a separate _______ ________ for raw meat, poultry and seafood.

Food thermometers should be placed in the _________ part of the food, away from the bone/fat

Meat and poultry defrosted in the refrigerator may be ________.

Eggs that have been treated to ________ Salmonella, are not required to carry safe handling instructions.

Wash fruits and vegetables thoroughly under running water before _______, _________, or __________.

Unless sauce that is used to marinate raw meat, poultry or seafood, it must be ________ in order to be used on cooked food.

Beef, pork, veal and lamb must be cooked with a 3 minute ____ time

Only buy eggs from a _________ or a _________ ____.

After buying eggs, you should use them within _ weeks of purchase.

Washing fruits and vegetables with soap, detergent, or chemical produce washes is ________ ____________

Never place cooked food back on the same plate that has held raw food, unless __ ___ ____ ______ ____ ___, _____, ______

Poultry and leftovers must be cooked to ____degrees F

When selecting pre-cut produce, choose only items that are __________ or surrounded by ___.

Wash hands, utensils, equipment and work surfaces _______ ___ _____ coming in contact with eggs or egg-containing foods.