Kitchen and Food Safety

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Across
  1. 2. Food can be left in room temperature, no longer than this (number).
  2. 3. The highest temperature that prevents bacteria growth in the fridge (number, in Celsius).
  3. 6. __________ is found mostly in meat and eggs, but spreads to other foods it is shipped with.
  4. 8. You should always _____ surfaces and utensils before, after and during cooking to avoid bacteria.
  5. 10. Wash, dry and store ______ separate from other dishes/utensils.
  6. 11. E.Coli is found mainly in ____.
  7. 12. Use this to put out a flare up instead of water (2 words, no space).
  8. 13. Use ________ cutting boards for meat, fish and other produce.
  9. 14. Wash these dishes first.
  10. 18. Tie your ____ back before cooking.
Down
  1. 1. The danger zone, in which bacteria grows rapidly (number-number, in Celcius).
  2. 2. Use a ___________ to ensure that meat is fully cooked.
  3. 4. Use these to remove pans from the stove (2 words, no space).
  4. 5. Keep __________ cords away from water and hot objects.
  5. 7. Keep pan handles ____ from the edge of the stove.
  6. 9. Do not heat sealed jars/containers in this appliance.
  7. 15. To distribute heat, ____ foods that were heated in the microwave.
  8. 16. To prevent cuts, keep knives _____.
  9. 17. Very high temperatures ____ bacteria, whereas very low temperatures stop bacteria growth.