Across
- 3. the temperature -- in which food borne bacteria can grow.
- 5. use -- cutting boards when dealing with raw and ready-to-eat foods.
- 6. you should use -- water when washing your hands
- 8. food should not be in the temperature danger zone for longer than -- hours.
- 10. Prevents dirt/germs from your clothes getting into the food.
- 12. -- eggs, meat, and dairy products are high risk foods.
- 14. an object that can cause you or someone else illness or injury.
- 15. wash your hands for at least __ seconds
- 16. don't put -- in soapy water
Down
- 1. a --- towel should be used when drying your hands.
- 2. only us -- undamaged oven mitts
- 4. can be used to put out a grease fire
- 6. you should not use -- on a grease fire
- 7. --- should not be put in a microwave
- 9. If you have -- that is below shoulder length you need to tie it back.
- 11. used when taking hot items out of oven
- 13. put a --- over a grease fire to smother it.