Kitchen Safety

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Across
  1. 2. The campaign that uses "Clean, separate, cook, chill".
  2. 5. Who to go see if you have a cut that’s infected.
  3. 8. Do this to prevent cross-contamination.
  4. 10. This should be set below -18°C.
  5. 12. Something you should always have in a kitchen.
Down
  1. 1. The most serious burn.
  2. 3. Illness caused by bacteria or food spoilage.
  3. 4. A foodborne illness you can get from unpasteurized dairy items.
  4. 6. Don’t use this when putting out a grease fire.
  5. 7. The most common foodborne illness.
  6. 9. Temperature range where bacteria grows the fastest.
  7. 11. The time limit food should be left in the danger zone.