Kitchen Hygiene and food safety puzzle

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Across
  1. 3. – A stronger cleaning process that kills more germs than sanitizing.
  2. 5. food – Food that has been heated enough to kill bacteria.
  3. 6. – When bacteria spread from raw foods to ready-to-eat foods.
  4. 7. – Used to keep perishable foods cold and slow bacterial growth.
  5. 9. zone – The temperature range (5°C–60°C or 40°F–140°F) where bacteria grow fastest.
  6. 11. food – Food that hasn’t been cooked and can contain harmful bacteria.
  7. 12. – The safe way of keeping food in a fridge, freezer, or cupboard.
  8. 14. – Tiny organisms that can cause food poisoning if food isn’t handled safely.
  9. 15. – Keeping yourself and your surroundings clean to prevent illness.
Down
  1. 1. – The first step before sanitizing; removes visible dirt and food.
  2. 2. – Used to measure how hot or cold food is when cooking or storing.
  3. 4. – When food becomes unsafe to eat due to bacteria or mold growth.
  4. 8. – Worn to protect food from bacteria on hands.
  5. 10. – The process of killing harmful germs and bacteria on surfaces.
  6. 13. hands – The most important step before and after handling food.