Safety and Sanitation Unit 3

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Across
  1. 3. ________ holding is when you keep food cold by using refrigeration or ice.
  2. 4. Keep different types of raw meats ________ from each other.
  3. 7. Potentially _________ foods are when moist, nutrient-rich foods that support growth of bacteria when the temperature is between 41 degrees F and 135 degrees F.
  4. 10. The formula for _________ is 1-2 teaspoons of bleach per 1 gallon of water.
  5. 13. Many viruses get into _____ from lack of handwashing, especially after using the toilet and then touching food.
  6. 16. It takes more than soap and water to keep a food business ____.
  7. 20. A metal-stem probe __________ is used to take temperatures of food.
  8. 21. Wash, rinse and ___________ the cutting board or surface and all utensils every time you finish a job or between preparing different foods.
  9. 22. As a food handler, you must ________ cross contamination.
  10. 26. Be sure that you ____________ and follow the directions!
  11. 27. If chemicals must be stored in the same room as food, make sure they are in their own area, and _______ the food and utensils.
  12. 29. A _______ are germs that can only reproduce inside of a living cell. It takes a small number of viruses to make someone sick.
  13. 30. Can you read the ________? If they aren't easy to see, ask your manager to re-label them so that everyone can read them.
  14. 31. Keep _________ away from food and clean utensils.
  15. 32. The correct steps for cleaning utensils, food contact surfaces and equipment are wash, _____, and sanitize.
Down
  1. 1. You want all the food you use to be _________ and safe.
  2. 2. Wash your hands before working with food, and before wearing _____.
  3. 5. What you must do to your hands between handling raw meat and foods that will not be cooked.
  4. 6. If you put chemicals in a different ________, label them clearly.
  5. 8. _________ are germs with only one cell that can multiply into large numbers when food is in the danger zone for more than 4 hours.
  6. 9. ________ is the process of making a cold food hot before placing on a warming unit. Food must be heated from 41 degrees F to 165 degrees F within 2 hours.
  7. 11. Store raw meat, fish and poultry on ________ shelves of refrigerator.
  8. 12. In this study guide, ________ are referred to the ingredients in cleaning and sanitizing or pesticide products that can make people sick if eaten.
  9. 14. Tiny worms that live in fish, meat and humans are called __________.
  10. 15. Always ________ unwashed food or raw food away from ready-to-eat food.
  11. 17. ______ all chemicals in the bottles or boxes they come. Clearly label them if you put them in another container.
  12. 18. Don't let raw meats such as beef, pork, lamb, fish or poultry ______ onto foods that will not be cooked before serving.
  13. 19. _______ store foods that will not be cooked before serving, in the same container as raw meat, fish or poultry.
  14. 23. The Danger ____ is between 41 degrees F, and 135 degrees F.
  15. 24. Follow the cleaning __________ for each piece of equipment in the kitchen.
  16. 25. Make sure that you ________ what the directions say for using chemicals, read the labels and talk to your manager about when to use them, and how much to use.
  17. 28. You don't want to take a chance of chemicals _________ onto food and utensils.