Across
- 3. - Liquid or food dropped on the floor that should be cleaned up immediately to prevent slipping.
- 4. - Microscopic organisms that can cause foodborne illness if allowed to grow on food.
- 11. - Precise amounts of ingredients required by a recipe to ensure the food cooks correctly and tastes right.
- 12. - The single most important activity for preventing the spread of bacteria; should be done with warm water and soap for at least 20 seconds.
- 13. aid - The immediate care given to someone who is injured (like a cut or a minor burn) before professional medical help arrives.
- 14. - The practice of keeping yourself and your surroundings clean to prevent illness.
Down
- 1. - What occurs when harmful bacteria are transferred from one food item, surface, or utensil to another (example, using the same board for raw chicken and lettuce).
- 2. - Sharp-edged tools used for cutting; they should always be kept sharp to prevent slipping and accidental injury.
- 4. - Injuries to the skin caused by contact with fire, steam, or hot surfaces.
- 5. - A measurement of heat; crucial for ensuring food stays out of the "Danger Zone"
- 6. - Items used for serving or cooking food that must be washed, rinsed, and sanitized after every use.
- 7. - The process of clearing away messes and sanitizing surfaces after food preparation is finished.
- 8. - A kitchen appliance used for baking or roasting food at high temperatures.
- 9. mitts - Protective garments worn on the hands to prevent burns when handling hot pots or trays.
- 10. Soap - A detergent used to break down grease and remove food particles from plates and utensils.