Food Safety

3. what the top of the stove is called
4. Inspects meatr and poultry products
6. place to turn pot handles when cooking on the stove
8. direction you go when peeling or cutting an ingredient
9. Inspects all local food establishments
12. what you use to move the oven racks; wooden
14. utensile used when stiring hot liquids on the range
16. the range of temperature for when bacteria multiply; 40-140 degrees
17. Foods that can become unsafe or spoil if not refrigerated or frozen
18. Tiny one-one celled organisms, that cn cause foodbourne illness
19. what you never put down the drain or garbage disposal
20. what you wrap seperately if this is broken during class before throwing it out

1. Food that contains harmful bacteria
2. Protection of health by keeping work areas free of dirt or bacteria and maintaining proper personal hygiene
5. Best place to thaw froze food like meat or poultry, besides the refrigerator
7. The transfer of harmful bacteria from one food to another
10. Food that has been cooked to a hot enough temperatureto kill most bacteria
11. place to pull when properly unplugging
13. temperature of water to use if you burn yourself
14. What you never use on a grease fire to put it out
15. Safety device used to make sure you don't burn yourself taking dishes out of the oven