Kitchen Basics and Safety Crossword Puzzle

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Across
  1. 3. Cross _____ is the transfer of bacteria from a person, object or place to another.
  2. 4. After how ____ hours of use a food-contact surface must be cleaned.
  3. 7. _____ hazards include fish bones, fruit pits, & bandages.
  4. 8. Cold food must stay _____ to keep people healthy.
  5. 9. Don't leave cooking unattended, as this is the leading cause of cooking ______.
  6. 11. If you notice unsafe food practices in a restaurant, you should contact the ______ department.
  7. 13. If you notice unsafe food practices in class, you should tell the _____.
  8. 15. 165 ℉ is the minimum internal cooking temperature for _____.
  9. 16. 155 ℉ is the minimum internal cooking temperature for ground _____.
  10. 17. 145 ℉ is the minimum internal cooking temperature for _____, seafood, and pork chops.
Down
  1. 1. _____ hazards include cleansers, sanitizers, and polishes.
  2. 2. _____ hazards include bacteria, viruses, parasites, and fungi.
  3. 4. _______ temperatures should be below 40 ℉.
  4. 5. ____ meat in the refrigerator, not on the counter.
  5. 6. People with poor personal ______ or whom are ill should not cook.
  6. 10. Wash hands with warm water and _____ for at least 20 seconds.
  7. 12. If you have long _____, pull it back to avoid a physical food hazard.
  8. 13. Use a meat _____ to ensure food is cooked to the proper internal temperature.
  9. 14. Hot food must stay _____ to keep people healthy.