Kitchen & Food Safety

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Across
  1. 3. What type of spoon should you use to stir hot foods
  2. 4. Always crack these before they get put in the microwave.
  3. 6. Always keep knives.
  4. 9. If cooking immediately a microwave can be used to do this to foods
  5. 11. What is the first step to food safety
  6. 12. This slows down the growth of food.
  7. 13. Never _______ knives in the sink.
  8. 19. Do this after you wash your hands
  9. 20. Before microwaving food with porous skins, such as ______ poke holes in them
  10. 22. Is a symptom of food poisoning
  11. 24. What should the temperature of the water be to wash your hands
  12. 27. You never put this on a grease fire
  13. 28. What do you put in rinse water
  14. 29. You should always wear this while in the kitchens
  15. 31. You should _______ loose clothing and jewelry.
  16. 32. Always use these when handling hot foods
  17. 33. A ______ should be used to dry dishes
  18. 36. When testing meats, the thermometer should be inserted into the _______ part.
  19. 38. After washing dishes you should remove these then continue cooking
  20. 41. How many squirts of soap do you add to the dish washing water
  21. 42. You need to cook these at low temperatures.
  22. 43. Food can be left out for a maximum ____ hours
  23. 45. You will always wipe/wash knives on this side
  24. 46. Always wash the top of this before opening
  25. 47. What is the food poisoning found in raw or uncooked meats
Down
  1. 1. Is a bacteria found in contaminated water
  2. 2. Where is the safest place to defrost food
  3. 5. Scrape excess food into the ____
  4. 7. Pull this out when putting food into the oven
  5. 8. Are tiny living things that can only be seen through a microscope
  6. 10. How long can food be out for if the temperature goes above 31 degrees.
  7. 13. Sweep________ pieces of broken glass into a paper bag
  8. 14. Position handles towards this position on the stove
  9. 15. Use this for drying hands
  10. 16. What do you use to wipe up small pieces of glass
  11. 17. Two people can stand around this at a time.
  12. 18. Should be used to wash dishes
  13. 21. What is the second step to food safety
  14. 23. What is the fourth step of food safety
  15. 25. Put a grease fire out with
  16. 26. In the danger zone _______ grow rapidly
  17. 30. Wash these separately
  18. 34. What material should you never put in a microwave
  19. 35. To unplug an appliance always pull on this
  20. 37. Keep these closed at all times
  21. 39. The drainboard goes on this side of the sink
  22. 40. When raw meat comes in contact with other foods
  23. 44. Which dishes should you wash first