Kitchen Safety/ Sanitation Refresher

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Across
  1. 3. How many steps are in the HACCP plan?
  2. 4. Disease causing microorganism
  3. 6. must be cooked to an internal temperature of 165
  4. 9. RTE foods are stored on what shelf of the refrigerator?
  5. 10. If you don't have baking soda, you can use this to put out a grease fire
  6. 15. Contamination that includes bacteria, mold, viruses and parasites.
  7. 17. what does the A in fattom stand for?
  8. 18. It is considered a foodborne illness if ___ or more people become sick from eating the same food.
  9. 19. A plain band what can be worn in the kitchen?
  10. 20. hot food can be served without temperature control for______hours
  11. 21. You should wash your hands for a minimum of 15 to _________ seconds.
Down
  1. 1. What don't you put out a grease fire with?
  2. 2. this contaminate includes cleaners and pesticides
  3. 4. The type of contaminant that would include a fingernail in food.
  4. 5. An illness transferred from food to people
  5. 7. There are ______different types of contaminants
  6. 8. this is the temperature range between 41-135
  7. 10. This administration has established standards that apply throughout the country.
  8. 11. Where is the best place to thaw food?
  9. 12. cold food can be served without temperature control for _____ hours
  10. 13. population that includes elderly, young children and people with compromised immune systems.
  11. 14. foods that you must always wear gloves when preparing
  12. 16. cross ____ deals with allergy foods. When one food surface/equipment comes in contact with another.