Kitchen & Food Safety

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Across
  1. 5. material that should never be put in a microwave
  2. 8. when raw meat comes in contact with salad(2 words)
  3. 9. where ______-toed shoes when working in the kitchen
  4. 11. position pan/pot handles towards the _____ of the stove
  5. 12. any tiny living thing that can only be seen through a microscope
  6. 14. never used to put out a grease fire
  7. 16. always keep knives _______. They are safer.
  8. 18. color towel to clean surfaces with
  9. 19. keeps floors clear off these to prevent falls
Down
  1. 1. 165˚F is the safe internal temperature for this poultry
  2. 2. food borne illness from eating raw or undercooked eggs or chicken
  3. 3. when testing meats, the thermometer should be inserted into the ______ part.
  4. 4. ingredient that can be used to extinguish small grease fires (2 words)
  5. 6. cook until the yellow and white are firm
  6. 7. 40˚F - 140˚F where bacteria grow rapidly (2 words)
  7. 8. step in food safety where perishable foods need to be refrigerated to slow growth of bacteria
  8. 10. worn to protect hands and arms when touching hot objects (2 words)
  9. 11. step in food safety that means to keep yourself and cooking area free from bacteria
  10. 12. used to clean up large pieces of broken glass
  11. 13. used to wipe up small pieces of glass (3 words)
  12. 15. avoid wearing ______ clothing when cooking
  13. 17. amount of time perishable food can be left out in temperatures above 40˚F (2 words).