food safety cross word

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Across
  1. 2. zone, What is the "zone" called in which bacteria grow rapidly?
  2. 3. A designated hand washing station must have what kind of soap?
  3. 4. Hair in food is an example of what kind of contamination?
  4. 9. point, What is the safest way to calibrate a bi-metallic thermometer?
  5. 10. dry, How do you let dishes dry after they have been sanitized?
  6. 11. A food handler must wash their hands for _______ seconds
  7. 12. If you have a wound, you need to cover it with a bandage and?
  8. 16. You should measure the _____________ temperature of food
  9. 17. Most food safety errors occur in what stage?
  10. 19. What is the protective layer that forms around bacteria when it cannot reproduce?
  11. 20. Regardless if you have a 2-compartment sink or a 3-compartment sink, 1 sink must be designated for what?
  12. 21. Adjusting the thermometer to make sure it read correctly to best temperature in ice water
  13. 22. What temperature does re-heated food need to be cooked to?
Down
  1. 1. What is the 3rd sink when washing dishes in a three compartment sink?
  2. 5. hot food must be held at one hundred _____________ five degrees
  3. 6. What is the first stage of the food handling cycle?
  4. 7. The ____________ point calibration method to test a thermometer is acceptable but is more dangerous.
  5. 8. contamination, A knife that has cut raw chicken is used to chop vegetables. What is this an example of?
  6. 13. Disease Causing Bacteria
  7. 14. The most important hygiene step a food handler can take is?
  8. 15. Check the temperature of meat in the ____________ part
  9. 18. The flu, hepatitis, and HIV are forms of what kind of pathogen?