Safety and Sanitation Review

12345678910111213141516171819202122232425
Across
  1. 2. A specific food protein that causes an adverse immune reaction in sensitive people.
  2. 10. To reduce the number of microorganisms on a clean surface to safe levels.
  3. 11. Food category including chicken and turkey that must be cooked to 165°F.
  4. 14. Appliance that must maintain an internal temperature of 40°F or below.
  5. 15. Bacteria found in human/animal intestines, often spread via undercooked ground beef.
  6. 16. The tool used to check the internal temperature of cooked foods to verify safety.
  7. 18. Type of containers used to cool large batches of hot food quickly in the fridge.
  8. 20. The type of sink used to wash, rinse, and sanitize dishes manually.
  9. 23. Foods requiring no further cooking, which must sit on the top shelf of the fridge.
  10. 24. Foodborne bacteria frequently associated with poultry, and eggs.
  11. 25. Material Safety Data Sheets that provide vital safety info about handling specific chemicals.
Down
  1. 1. Safety device used to put out small kitchen fires; Class K is best for grease.
  2. 3. The single most important practice for preventing the spread of foodborne illness.
  3. 4. A rapid cooling method where a pot of hot food is placed into a sink fi
  4. 5. The safety trait required for shoes worn in a commercial kitchen to prevent falls.
  5. 6. A head covering worn in the kitchen to prevent hair from falling into food products.
  6. 7. The temperature range from 41°F to 135°F where bacteria multiply fast.
  7. 8. First In, First Out inventory system used to rotate food inventory.
  8. 9. The practice of preventing insects and rodents from infesting a kitchen.
  9. 12. A rare but deadly foodborne illness linked to improperly canned foods.
  10. 13. Appliance that must keep food solid frozen at 0°F or below.
  11. 17. The minimum duration you should scrub your hands with soap during handwashing.
  12. 19. Any biological, chemical, or physical property that may cause food to be unsafe.
  13. 21. Cleaning supplies that must always be stored in a designated area away from food.
  14. 22. Defrosting food safely, ideally inside a refrigerator or under cold running water.