2. Bacteria from ___ foods can cross- contaminate other foods. (V-212)

1. 1. Special care should be taken to wash hands, work surfaces and equipment with _______ after handling raw, poultry and seafood and before handling __ foods or foods that _______. (V-212)

2. 1. Special care should be taken to wash hands, work surfaces and equipment with _______ after handling raw, poultry and seafood and before handling __ foods or foods that _______. Hot soapy water cooked will be eaten without cooking

3. 2. Bacteria from ___ foods can cross- contaminate other foods. (V-212)

4. 2. Bacteria from ___ foods can cross- contaminate other foods. raw

5. 3. Bacteria from raw foods can ____ other foods. (V-212)

6. 3. Bacteria from raw foods can ____ other foods. Cross-contaminate

7. 4. What is cross contamination? (V-213)

8. 4. What is cross contamination? It is the spread of harmful bacteria from one surface to another.

9. 5. ____ _____ agricultural products such as meat, fish and poultry can carry bacteria which can cause illness. (V-213)

10. 5. ____ _____ agricultural products such as meat, fish and poultry can carry bacteria which can cause illness. All raw

11. 6. When raw meat, poultry or fish or their juices touch ___ foods or foods such as salad ingredients that ____, these foods can be cross-contaminated. (V-213)

12. 6. When raw meat, poultry or fish or their juices touch ___ foods or foods such as salad ingredients that ____, these foods can be cross-contaminated. Cooked won’t be cooked

13. 7. Is is safe to buy uncooked, pre-stuffed meat and poultry? (V-214)

14. 7. Is is safe to buy uncooked, pre-stuffed meat and poultry? The USDA recommends against purchasing previously stuffed fresh whole poultry because these items are highly dense and perishable

15. 8. Poultry that has been stuffed and frozen _______ is safe to use. (V-214)

16. 8. Poultry that has been stuffed and frozen _______ is safe to use. At the factory

17. 9. Since repeated handling can introduce bacteria into meat and poultry, it’s best to _________________. (V-215)

18. 9. Since repeated handling can introduce bacteria into meat and poultry, it’s best to _________________. Leave a product in the store wrap

19. 10. It’s perfectly safe to freeze meat in it’s ________. (V-215)

20. 10. It’s perfectly safe to freeze meat in it’s ________. Store wrappings

21. 11. For long-term freezing, overwrap with _______, _______ or ______ to protect from freezer burn. (V-215)

22. 11. For long-term freezing, overwrap with _______, _______ or ______ to protect from freezer burn. Aluminum foil, a plastic bag, freezer paper

23. 12. For long term freezing, overwrap meat with with aluminum foil, a plastic bag or freezer paper to protect the meat from ________ . (V-215)

24. 12. For long term freezing, overwrap meat with with aluminum foil, a plastic bag or freezer paper to protect the meat from ________ . Freezer burn

25. 13. If a package is too large for your needs, ____ the contents, ___ and ___ what you don’t plan to cook . (V-215)

26. 13. If a package is too large for your needs, ____ the contents, ___ and ___ what you don’t plan to cook . Divide, wrap, freeze

27. 14. Usually, _____ is the limit for food left out indoors to remain safe. (V-216)

28. 14. Usually, _____ is the limit for food left out indoors to remain safe. Two hours

29. 15. If food is left out at a picnic or in a hot car, it may only remain safe for ___. (V-212)

30. 15. If food is left out at a picnic or in a hot car, it may only remain safe for ___. 30 minutes

31. 16. When handling leftover cooked meat dishes, the goal is to ________ to slow bacterial growth. (V-217)

32. 16. When handling leftover cooked meat dishes, the goal is to ________ to slow bacterial growth. Cool the food as quickly as possible

33. 17. When handling leftover cooked meat dishes, the goal is to cool the food as quickly as possible to __________ . (V-217)

34. 17. When handling leftover cooked meat dishes, the goal is to cool the food as quickly as possible to __________ . Slow bacterial growth

35. 18. When handling leftover cooked meat dishes, divide large amounts of leftovers into _____, _____ containers. (V-217)

36. 18. When handling leftover cooked meat dishes, divide large amounts of leftovers into _____, _____ containers. Small, shallow

37. 19. In the refrigerator, it is important to maintain ___________ around the food container. (V-217)

38. 19. In the refrigerator, it is important to maintain ___________ around the food container. Free circulation of air

39. 20. Avoid placing large pots of soup or stew into the refrigerator to _____. (V-217)

40. 20. Avoid placing large pots of soup or stew into the refrigerator to _____. Cool A large amount of food like this may not cool until the next day, leaving the food at temperatures where harmful bacteria could grow.

41. 21. When handling whole meat such as a holiday turkey dinner, arrange to pick them up hot and eat the dinner within _______ . (V-218)

42. 21. When handling whole meat such as a holiday turkey dinner, arrange to pick them up hot and eat the dinner within _______ . Two hours

43. 22. When handling whole meat such as a holiday turkey dinner for consumption a day or two later, ____ and ____ all foods in small shallow containers so they can cool quickly to a safe temperature. (V-212)

44. 22. When handling whole meat such as a holiday turkey dinner for consumption a day or two later, ____ and ____ all foods in small shallow containers so they can cool quickly to a safe temperature. Carve the meat off the bones, refrigerate

45. 23. If picking up a refrigerated meal, to eat, _____ the meat and reheat it and the accompaniments to ____ degrees F, or until hot and steaming. Bring gravy to a __________. (V-218)

46. 23. If picking up a refrigerated meal, to eat, _____ the meat and reheat it and the accompaniments to ____ degrees F, or until hot and steaming. Bring gravy to a __________. Carve, 165 rolling boil

47. 24. When serving cooked and meat on a buffet, serve food from _____ or warming trays that maintain an internal temperature of cooked foods at ____ degrees F or above. (V-219)

48. 24. When serving cooked and meat on a buffet, serve food from _____ or warming trays that maintain an internal temperature of cooked foods at ____ degrees F or above. Chafing dishes 140

49. 25. When serving meat and poultry on a buffet, do not add fresh food to a ____________________. Replenish an _______________. (V-219)

50. 25. When serving meat and poultry on a buffet, do not add fresh food to a ____________________. Replenish an _______________. …serving dish that has already been out for serving. …entire new batch.