Food and Kitchen Safety

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Across
  1. 2. Carry knives with the point ______ from you.
  2. 7. Disease from eating or drinking contaminated food or water.
  3. 9. Used to burn out kitchen fires
  4. 10. How many hours until bacteria grows on perishable foods that are not refrigerated.
  5. 12. What grows rapidly in the Danger Zone?
  6. 14. Used to check the temperature of meat.
  7. 15. Amount of seconds to thoroughly wash your hands. (number written in words)
  8. 17. Used to protect the counter tops.
  9. 20. What is it called with a certain temperature range that bacteria rapidly grows on food.
Down
  1. 1. You can get _________ from eating raw or uncooked meat or other raw foods.
  2. 3. Never put your _____ in appliances.
  3. 4. Used to protect your hands from getting burned
  4. 5. Something that happens when raw meat comes in contact with other foods.
  5. 6. What temperature of water is best to wash your hands with to kill bacteria?
  6. 8. Always make sure knives are _________
  7. 11. The best way to dry your dishes is to let them ________
  8. 13. Only touch appliances with ____ hands.
  9. 16. When unplugging an appliance, always pull the _____.
  10. 18. The safest place to defrost food.
  11. 19. It helps to use ______ water after getting a burn.