Kitchen Safety & Sanitation

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Across
  1. 2. What goes bacteria do in the "Temperature Danger Zone?"
  2. 3. Use a ___________ paper towel to wipe of the splinters of broken glass.
  3. 4. What do you put glass in after you've picked up the large pieces?
  4. 6. Cook meat, ________________, fish, & eggs thoroughly to avoid foodborne illness.
  5. 7. What should you NEVER use to put out a grease fire?
  6. 9. Bacteria loves food high in ______________.
  7. 11. How should you lift a pot lid to prevent being burned by steam? Like a what?
  8. 15. Keep equipment _______________ when not in use.
  9. 18. What type of rug should you use in the kitchen
  10. 19. It is safe to thaw frozen food in the refrigerator or __________________
  11. 21. Leftovers should stored in the refrigerator or ______________?
  12. 22. Food that is likely to spoil quickly is called?
Down
  1. 1. An illness caused by unsafe bacteria.
  2. 5. Pot and pan handles should be pointed _____________ and out of the way
  3. 8. How many hours can leftovers remain at room temperature?
  4. 10. If you drop a knife, don't try to catch it. Let it ___________.
  5. 12. How soon should you clean up a spill in the kitchen?
  6. 13. After cutting raw meat, fish, or poultry you should wash your knife, ________________, & cutting board.
  7. 14. What can burn you if you use a wet pot holder?
  8. 16. Cook, chill, ___________, combat
  9. 17. Burned food should be disposed of after it has _______________ down.
  10. 20. A sharp knife is a __________ knife, a dull knife is a dangerous knife.