Food Safety and Sanitation

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Across
  1. 4. The P in YOPI
  2. 7. How to check meat is cooked
  3. 9. You should never work when you are
  4. 10. Using chemicals and hot water
  5. 11. cleaning supplies (types of hazards)
  6. 12. Between 41 degrees F and 135 degrees F
  7. 13. The O in YOPI
  8. 15. The I in YOPI
  9. 16. What you should do often to your hands
  10. 17. Foodborne illness from cookie dough
Down
  1. 1. How not to put out grease fire
  2. 2. The most important thing in a kitchen
  3. 3. Using hot water and soap
  4. 5. foreign objects (types of hazards)
  5. 6. The Y in YOPI
  6. 8. No ______contact with ready to eat foods
  7. 11. Food is contaminated by another source
  8. 14. Bacteria (types of hazards)