Kitchen and Food Safety

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Across
  1. 2. ____ food to the proper temperature.
  2. 4. Quickly ____ food to 3°c or below.
  3. 5. The danger ____.
  4. 10. Wash hands _____.
  5. 11. To avoid cross contamination.
  6. 12. The boiling point of water(___ _______°c).
  7. 14. If possible, dry your dishes this way.
  8. 15. ____ never run in the kitchen.
  9. 16. Always use _____ knives.
  10. 17. To help avoid any kitchen injuries be as _______ as possible.
  11. 18. In case of a kitchen accident you should always have one of these.
  12. 21. Take your ____ when cutting.
  13. 22. ___ water is just as important as soap.
Down
  1. 1. Use this when holding a hot pot or dish.
  2. 3. Do this to avoid bacteria on fruits and vegetables.
  3. 4. Use different _______ ______ for meats, vegetables ect.
  4. 6. If someone goes into ________ shock think F.A.S.T.
  5. 7. To _____, wash with soap and water.
  6. 8. The amount of seconds you should wash your hands.
  7. 9. Fight ___!
  8. 13. You should defrost food in a ____ filled with cold water.
  9. 19. Avoid using _____ because they hold bacteria.
  10. 20. Approx. 7 million North Americans have a food _______.
  11. 21. Never leave leftovers out for more than ___ hours.