Across
- 4. The step after rinsing a surface
- 6. The amount of inches utensils and equipment should be stored above floor
- 8. When pathogens transfer from a surface or food to another
- 10. Second step of handwashing
- 13. A method of thawing food
- 14. A microorganism that can cause disease
- 15. A symptom that displays yellowing of skin and eyes
Down
- 1. A tool that determines the temperature of something
- 2. Direction glasses and cups should be stored in
- 3. What you should use after washing your hands
- 5. A type of meat that should be cooked at 165°F.
- 7. A type of hazard that contains viruses and bacteria
- 9. The final step of cleaning surfaces
- 11. The name of the temperature range 41°-135°
- 12. A common food allergen