Food Safety

1. People such as children, elderly, and expectant mothers are apart of this population when serving food
4. The name of the quality control system implemented in food service by the FDA
6. The acronym for when using a fire extinguisher
7. Use these to avoid burns when touching hot pots and pans
8. You should never use this in the event of a grease fire
10. Raw meat should always be stored on this shelf
11. When a substance is present in food and not suppose to be
13. The acronym used for monitoring bacterial growth in food
15. This is the temperature range between 40F-140F that bacteria thrives
17. When experiencing a burn you should put the area under _______ running water
18. When reheating food in the microwave you should always see ______ prior to consumption
21. __________ illnesses are caused from improper food prep routines and habits

2. One of the best ways to prevent cross contamination is to ______ different foods when prepping
3. A French saying that means "everything has it's place"
5. The name of harmful microorganisms that cause diseases
9. Cooking food to the correct __________ kills bacteria
11. Considered one of the four key ways to keep food safe through maintaining hygiene and safe workspace
12. Food should always be refrigerated within _____ hours after cooking
14. You should wash your hands for at least ________ seconds with soap and hot water
15. Knives that are ________ considered dangerous and should be sharpened
16. Keep pot handles pointed ___________ on the stove
19. The abbreviation for the practice of using older ingredients prior to new ones when restocking
20. When walking with shears or knives keep them pointed _______.