Kitchen Sanitation 24/25

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Across
  1. 4. responsible for inspection and grading of meats, poultry, dairy products, eggs, fruits and veggies
  2. 6. Use ______ cutting boards for raw meat, poultry, and fish
  3. 8. should not be worn in place of handwashing
  4. 9. the range in which pathogenic microorganisms can reproduce quickly
  5. 10. the most important step in preventing the spread of virus
  6. 11. is the process of killing any remaining bacteria after cleaning
  7. 14. Studies the causes and control of diseases
  8. 16. happens when you ingest pathogens
  9. 17. Bacteria from raw poultry or eggs causing food poisoning
Down
  1. 1. Are important components in the prevention of bacteria growth
  2. 2. removes surface contaminates, such as dirt or food scraps
  3. 3. Is the highest standard for food sanitation and safety
  4. 5. this aids in the prevention of foodborne illnesses
  5. 7. safest way to thaw food to avoid TTA
  6. 12. Use a ________ to check the internal temperature of cooked foods
  7. 13. storing cleaning chemicals in their _______ containers, away from food products
  8. 14. Is the transfer of pathogenic bacteria
  9. 15. Contagious virus often linked to contaminated food and water