Kitchen Safety

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