Food & Nutrition Kitchen Safety

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Across
  1. 2. What foodborne illness is caused by raw poultry
  2. 3. What does the "Y" stand for in YOPI?
  3. 4. The transfer of a food allergen
  4. 7. Where should heavy items be stored?
  5. 9. Food held in the danger zone than how many hours should be thrown away?
  6. 11. What does the "O" stand for in FATTOM?
  7. 12. What chemical do you never mix with bleach?
  8. 13. What do you never put on a grease fire?
  9. 16. What is the population most at risk for a foodborne illness?
  10. 18. This is to kill the bacteria to safe levels
  11. 21. What is the temperature range called where bacteria grows?
  12. 22. What does the "A" stand for in FATTOM?
Down
  1. 1. What type of jewelry is allowed in the kitchen?
  2. 5. The transfer of pathogens from one surface to another
  3. 6. How many seconds should you wash your hands for?
  4. 8. What is the first step in the cleaning process?
  5. 10. What is in the third sink (three compartment sink)?
  6. 14. What should you wear on your hand if you are wearing a bandaid?
  7. 15. The removal of visible debris
  8. 17. What does the "M" stand for in FATTOM?
  9. 19. What foodborne illness is caused by an infected food handler?
  10. 20. The accronym for the conditions that bacteria will thrive?