• Decrease font size
  • Return font size to normal
  • Increase font size
U.S. Department of Health and Human Services

Food

  • Print
  • Share
  • E-mail

Food Safety Word Match

Match the words in the first column with the correct definition in the second column. Answers are at the bottom of the page. For some help, you can read the FIGHT BAC!® Keep Food Safe From Bacteria brochure (PDF 686 KB).

 1. Two Hour Rule

 a. The transfer of harmful bacteria from one food to another. Harmful bacteria can also be transferred to food from another source, such as hands. 
 2. Personal Hygiene  b. Defrost foods in the refrigerator, microwave, or under running water. Never defrost food on the kitchen counter. 
 3. Perishable Food  c. Keeping work areas free from dirt or bacteria. 
 4. Cross-Contamination d. Foods that can become unsafe or spoil quickly if not refrigerated or frozen. 
 5. Contaminated Food  e. Cleanliness, keeping yourself clean.
 6. Danger Zone  f. Perishable food should not be left at room temperature longer than two hours. 
 7. Foodborne illness  g. Food that contains harmful microbes. 

 8. The Thaw Law 

 h. Cooking food to a safe internal temperature. 
 9. Sanitation  i. Sickness caused by eating contaminated food, sometimes called food poisoning. 
 10. Thorough cooking  j. The range of temperatures at which most bacteria multiply rapidly--between 40° and 140° Fahrenheit. 

 

 

 

 

  

Answers: 1f, 2e, 3d, 4a, 5g, 6j, 7i, 8b, 9c, 10h