Safety and Sanitation in the Kitchen
Across
- 4. Clean first, then _________
- 6. Meat type that needs to be cooked to 165°F to kill bacteria
- 7. Food microbe that causes illness for a full week, preventable through hygiene and hand washing
- 9. FATTOM - Take care of how long food is left out; keep track of _____
- 11. roughly one in ___ Americans get a foodborne illness annually
- 14. Food microbe known for being found in under cooked or raw eggs and poultry
- 16. Type of soap that kills bacteria but can harm your hands if used too often
- 18. Never leave food out for more than ____ hours
- 19. Avoid cutting meat on this type of cutting board
- 20. Wear _____ if your hands have an injury
- 22. Food microbe caused primarily by foods not stored at the correct temperature
- 24. 4 C's - ______ Cross Contamination
- 25. The first step in properly washing your hands (_____ your hands)
- 26. Food that doesn't require any cooking or preparation (acronym)
- 28. FATTOM - Food with neutral _____ (or pH) is more likely to grow bacteria
- 29. 4 C's - wash hands and sanitize
Down
- 1. 4 C's - Keep food below 40°F to prevent bacteria growth
- 2. Always do this to fruits and vegetables before eating them
- 3. Food microbe that can spread from person to person, it is preventable via vaccination
- 5. Recommended length of time to wash hands in seconds
- 8. FATTOM - Requirement for both bacteria and fire
- 10. Common food microbe spread through improperly prepared ground meat
- 12. People often forget to clean their doors and sink's ______
- 13. Food microbe that is the leading cause of foodborne illnesses
- 15. Using one sponge for dishes then leaving it soaked on the counter serves as a perfect growing site for this microbe type
- 17. FATTOM - You need ____ to grow bacteria
- 19. Don't use the same ______ when cleaning, change it often.
- 21. FATTOM - Keep as little oxygen and _______ in food
- 23. FATTOM - Make sure to keep food at the correct ______
- 27. Temperature area from 40°F to 140°F
- 29. 4 C's - Heat food to the proper temperature to kill bacteria