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