foods basics

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Across
  1. 5. never use electrical appliances when your hands are
  2. 8. letting microorganisims from one food get onto another
  3. 12. the degrees in Fahrenheit that is the danger zone for foods to be in
  4. 14. keep these facing the center when pots are on the stove
  5. 16. the stands for workplace hazardous materials info sheet
Down
  1. 1. to cut food into thin strips
  2. 2. keep the floor clean and clear of this
  3. 3. maximum hours to leave food out at room temperature
  4. 4. don't catch this if it's falling
  5. 6. to work dough with the heels of hands
  6. 7. put this on a fire if it starts on the stove
  7. 9. what cells produce that are harmful to us if left in the right conditions
  8. 10. wash the top of this item before opening it
  9. 11. the number of servings a recipe makes
  10. 13. to combine fat and sugar until smooth
  11. 15. this stands for material safety data sheet
  12. 17. the type of temperature the water should be when washing dishes