Sanitation & Food Prep

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Across
  1. 3. The M in FAT TOM
  2. 8. Hazard defined as chemicals that can contaminate food
  3. 9. Hygiene Start with _____ ________
  4. 13. Hazard defined as foreign objects in food
  5. 14. Mix of water and chemical sanitizer
  6. 16. Hazard defined as living organisms
  7. 18. A type of glove used in the kitchen
  8. 19. Organisms that live in food, water or on skin
  9. 22. Never cool at room ___________
  10. 23. Wet hands, using _____ _________ water
  11. 24. Use heat or chemicals to reduce pathogens to a safe level
Down
  1. 1. Wash dishes utilizing a 3 _________ sink
  2. 2. Also known as "safer eggs"
  3. 4. Invade living cells to survive and reproduce
  4. 5. Most common physical hazard in food
  5. 6. Food has pathogens when it gets to a restaurant
  6. 7. Food contacts pathogens during preparation
  7. 10. Steel that cools faster than plastic
  8. 11. Multi-celled organisms that are larger than bacteria
  9. 12. Let dishes air dry, towels can cross ______
  10. 15. The third T in FAT TOM
  11. 17. Surface level removing all visible debris
  12. 20. Scrub hands for _______ seconds
  13. 21. Creates toxins or gases as it grows