Kitchen Sanitation and Maintenance

12345678910111213
Across
  1. 4. An acronym for using a fire extinguisher: Pull the pin, Aim at the base, Squeeze the handle, and Sweep from side to side
  2. 5. A microorganism that causes disease.
  3. 7. Food safety management system based on the idea that if significant biological, chemical, or physical hazards are identified at specific points within a product's flow through the operation, they can be prevented, eliminated, or reduced to safe levels
  4. 10. Maintenance Scheduled, routine tasks (cleaning, lubrication, inspection) to prevent failures before they occur.
  5. 11. A yellowing of the skin and eyes
  6. 12. A probe tool used to check the internal temperature of food.
  7. 13. Conditions or practices conducive to maintaining health and preventing disease.
Down
  1. 1. Food that requires time and temperature control to limit the growth of pathogens.
  2. 2. Documents providing detailed information about chemical products, including hazards and first-aid measures.
  3. 3. Acronym for the conditions needed by foodborne bacteria to grow, food, acidity, temp, time, oxygen and moisture
  4. 6. A systematic approach used to identify, evaluate, and control food safety hazards.
  5. 8. Microscopic living organisms that can cause spoilage or illness.
  6. 9. Stock rotation method ensuring older, earlier-received inventory is used first.