Facilitator Notes: In this activity, learners are asked to enter the number of the word on the left hand column that best matches a phrase on the right hand column. (Answers are found in the appendices.)
Learner Activity
| 1. bacteria | a. surface should be cleaned immediately after using with poultry ( _ ) |
| 2. foodborne illness | b. put meats in the fridge before this ( _ ) |
| 3. perishable foods | c. do this when in doubt ( _ ) |
| 4. utensils | d. the best way to test how well meat is cooked ( _ ) |
| 5. improvement | e. important to do this when putting foods in the fridge ( _ ) |
| 6. discard | f. 2 million Canadians per year have this ( _ ) |
| 7. cutting boards | g. found on the surface of some foods ( _ ) |
| 8. two hours | h. these must be eaten fresh or kept cold ( _ ) |
| 9. thermometer | i. means “to get better” ( _ ) |
| 10. separate | j. knives, forks, etc. ( _ ) |