Safety & Sanitation

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Across
  1. 2. Never use (blank) towel as hot pad
  2. 3. Hair must be (blank)
  3. 4. whe cut apply (blank)
  4. 6. Most hazardous food is cooked to an internal temperature (Blank than 145*F
  5. 8. type of water used when washing hands
  6. 9. Chemicals coming in cotact with can can cause
  7. 11. Never leave a knife in the
  8. 12. Five sharp back blows between shoulder
  9. 13. destroys biological hazards in food
  10. 14. when harmful microorganisms are transferred from one product to another by hands, utensils, equipment or other physical contact
Down
  1. 1. spills should be cleaned
  2. 2. Carry by your side, pointed
  3. 5. Apron-protect from
  4. 7. Must sanitize all work (Blank)
  5. 10. if burned run under (blank) water