Food Safety

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Across
  1. 2. Food that needs time and temprature control for safety
  2. 4. All purpose knife for chopping, slicing, and mincing
  3. 7. The part of the knife you hold
  4. 10. Harmful things present in food
  5. 13. One of the groups of people that fall into high risk populations
  6. 14. The part of the knife used for chopping
  7. 15. When two or more people get the same illness after eating
  8. 16. What you should be wearing when surving ready to eat foods.
  9. 17. Knife used to separate raw meat from the bone
  10. 19. Needs to be done before working with food in the kitchen
Down
  1. 1. Examples include Salmonella and E Coli
  2. 3. A knife that is used to slice bread and cakes
  3. 5. What the F in Fat Tom stands for
  4. 6. The back of the blade
  5. 8. What the A in Fat Tom stands for.
  6. 9. The leading cause of foodborne illness
  7. 10. Knife commonly used in Asian countries to chop all kinds of food
  8. 11. The O in FAT TOM
  9. 12. Microorganisms that cause illness
  10. 18. Temprature Danger Zone between 41 and 135 degrees
  11. 20. A knife used for slicing cooked meat