Food Safety Intro to Culinary Training

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Across
  1. 4. associated with improperly canned goods
  2. 5. how long should you wash your hands
  3. 7. never thaw food in
  4. 8. a way to prevent cross-contamination
  5. 11. you should never thaw food on the
  6. 13. associated with ground beef
  7. 15. an approach to keeping food safe and prevent a food borne illness
  8. 17. process of decay in food
  9. 18. associated with poultry and undercooked eggs
  10. 19. along with viruses cause the most food borne illnesses
Down
  1. 1. make sure it is the right internal temperature
  2. 2. needs to be cooked to 165
  3. 3. tiny living creatures like bacteria and viruses
  4. 6. needs to be cooked to 145
  5. 9. disease causing microorganisms
  6. 10. hours never leave food out long than
  7. 11. cool food quickly
  8. 12. need to be reheated to 165
  9. 14. wash your hands, work area and utensils
  10. 15. bacteria like to eat protein and carbohydrate rich
  11. 16. we need to keep TCS foods out of the