Introduction to Culinary - Food Safety

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Across
  1. 4. Food contact surface that should always be sanitized
  2. 5. Occupational Safety & Health Administration
  3. 6. The part of the meat you temp with a thermometer
  4. 9. Wild________ should be cooked to 165F
  5. 10. These should always be stored in a clearly labeled and approved container
  6. 13. Pest found in pantry items such as flour
  7. 14. United States Department of Agriculture
  8. 16. Pest that lives in/around food
Down
  1. 1. Water that is safe to consume
  2. 2. Master Cleaning Schedules
  3. 3. Source of regulations for food safety guidelines
  4. 7. A significant threat or danger to human health
  5. 8. Safe from pathogens
  6. 10. Free from dirt and soil
  7. 11. Environmental Protection Agency
  8. 12. Means it is accessible to people with disabilities
  9. 15. Food & Drug Administration