Across
- 3. Never ____ food at room temperature.
- 5. One symptom of Food Borne Illness is ______.
- 7. Jewelry is considered to be a ______ hazard.
- 9. What is the abbreviation for the favorable conditions that support the growth of microorganisms.
- 11. Temperature range in which bacteria grow the fastest.
- 13. Wear disposable ____ when dealing with foods.
Down
- 1. Use safe _____ & raw materials.
- 2. It is recommended to wash hands with soap & warm water for ____ seconds.
- 4. ______ is one mode of contamination.
- 5. This is practiced for optimal stock rotation.
- 6. Start off with _____ hands, surfaces & utensils before cooking.
- 8. _______ raw foods from ready to eat foods.
- 10. Don't handle ____ and food at the same time.
- 12. Keep hot foods hot & cold foods ____.