Foods

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Across
  1. 2. what should you have at a dishwashing station when sanitizing dishes
  2. 9. The M in Fattom stands for what
  3. 13. danger zone TDZ
  4. 14. People with hair must use what in a kitchen
  5. 16. what should you do if you receive a product that is leaking fluid
  6. 17. what part of a chicken breast should you stick a thermometer in
  7. 19. at most how many seconds should wash your hands with soap
  8. 20. The F in Fattom stands for what
  9. 24. what kind of soap should be at a handwashing station
  10. 26. district administration FDA
  11. 27. how many seconds should you wash your hands
  12. 29. The O in Fattom stands for what
  13. 30. to eat RTE
  14. 31. how many inches should stuff be off of the floor
  15. 33. what kind of gloves must be used when handling food
  16. 34. The A in Fattom stands for what
  17. 35. eggs for what must be kept at 155 degrees
  18. 36. what kind of water is in the first compartment of a 3 compartment sink
  19. 37. bacteria doubles every ______ minutes
Down
  1. 1. what kind of material should be kept away from the ice
  2. 3. degrees the handwashing sink must be at
  3. 4. how many inches should stuff be off the table
  4. 5. what pathogen grown best in the temperature 70-125
  5. 6. Eggs and soy are dangerous for people with what condition
  6. 7. The T in Fattom stands for what
  7. 8. what chemical must be used after using raw chicken
  8. 9. what kind of pencils must not be used in chef Pauls class
  9. 10. how many seconds should a dish be submerged in sanitizer water
  10. 11. When should you check the product that is delivered to your store
  11. 12. hazards that make food unsafe are biological, physical, and
  12. 15. food most associated with parasites
  13. 18. what type of thermometer measures surface temperature
  14. 21. eggs to what must be kept at 145 degrees
  15. 22. what do you do before putting on gloves
  16. 23. chicken bones are an example of which hazard
  17. 25. what should you take off before using the restroom
  18. 27. Thawing raw chicken at room temp would be an example of what
  19. 28. The other T in Fattom stands for what
  20. 32. how must all dishes be dried in a restaurant
  21. 37. at least how many seconds should you scrub your hands with soap