Safety and Sanitation

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Across
  1. 1. Food must be heated from 41 degrees to 165 degrees within ____ hours before placing on a warming unit.
  2. 2. __________ and viruses are examples of germs that are everywhere.
  3. 5. As a food handler, you must ________ cross contamination.
  4. 6. Food left out in the danger zoone for ______ hours, must be discarded.
  5. 7. Keep different types of raw meats _________ from each other.
  6. 12. Always ___________ your hands before you start preparing food.
  7. 13. Ready-to-eat potentially hazardous foods must be date marked with either the preparation date, use-by-date, or date the commercial package was opened.
  8. 14. Keep hot food at 135 degrees or __________.
  9. 16. Do not let raw meats such as beef, pork, lamb, fish or poultry ______ onto foods that will not be cooked before serving.
  10. 20. Always clean under your __________.
  11. 22. If you find pests inside your facility, contact a ____________ pest control service.
  12. 24. _______ holding is when you keep food chilled at 41 degrees or colder.
  13. 25. _________ is one example of an allergen.
  14. 26. The correct steps for cleaning utensils, food contact surfaces and equipment is, 1) Wash, 2) Rinse, 3) ________.
Down
  1. 1. The Law requires food handlers to wash their hands ______.
  2. 2. If chemicals must be stored in the same room as food, make sure they are in their own area, and ________ the food and utensils.
  3. 3. The temperature between 41 degrees and 135 degrees is called the _________ zone.
  4. 4. Another example of an allergen is __________.
  5. 7. Lather hands with ______ and warm water.
  6. 8. Bacteria can make toxins that act like ________.
  7. 9. Different foods have to reach different ________ to be done or safe to eat.
  8. 10. When food is cooked and ready to serve, keep it warm enough to stop germs from ___________.
  9. 11. Can you read the _____? If they aren't easy to see, ask your manager or person-in-charge to re-label them so that everyone can read them.
  10. 15. Germs like bacteria, need ____, food and moisture to grow.
  11. 17. You can have and pass on a virus before you feel _____.
  12. 18. Tiny worms that live in fish, meat and humans are called _______.
  13. 19. Germs cause ____________ illness or food poisoning.
  14. 21. You want all the food you serve to be _______ and safe.
  15. 23. Cockroaches, flies, mice and rats can carry disease and cause damage. Prevention and control of these ______ is essential.