Across
- 7. Third sink is used to do this
- 8. Harmful microorganisms
- 11. One location where food can be safely thawed
- 13. Used to check the temperature of food
- 14. The number of inches food should be stored off the floor
- 15. "First in, first out"
Down
- 1. One of the Big 8 allergens
- 2. A protein or ingredient that some people are sensitive to
- 3. Six conditions that allow bacteria to grow (acronym)
- 4. Raw meat should be stored ______ ready to eat foods
- 5. Adjusting a thermometer to give correct reading
- 6. Number of hours food can be in the danger zone before being thrown out
- 9. The number of seconds you should wash your hands
- 10. Must be worn when handling food
- 12. Cooling method that brings temperatures to a safe level quickly