Culinary: Safety & Sanitation

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Across
  1. 1. Temperature range for danger zone
  2. 5. Temperature the fridge must be at
  3. 6. should be kept in a separate bag
  4. 9. If you break/spill when cooking you should
  5. 10. Not safe to put in the microwave
  6. 11. Causes greatest # of Foodborne Illness
  7. 12. Company resp. for National Health Stats.
  8. 15. Number of FBI's studied in class
  9. 16. Plugging in appliance with wet hands could
  10. 17. How much bleach added per gallon of water
  11. 18. What do to with leftover potato salad
  12. 19. If grease fire starts on stove
Down
  1. 2. Individual with least risk of getting FBI
  2. 3. Minimum amount you should wash your hands
  3. 4. Increases risk of pathogen growth
  4. 7. How to wash cutting board after raw meat
  5. 8. Next step after touching raw chicken
  6. 13. If a knife slips out of your hand
  7. 14. what food is associated with salmonella
  8. 17. Minimum temp. a buffet should be maintained