Across
- 4. To make food very cold so bacteria stop growing.
- 8. When harmful germs, chemicals, or objects get into food and make it unsafe.
- 9. Thaw frozen food safely before cooking.
- 12. Food that spoils quickly if not stored properly.
- 13. Tie back to keep it out of food.
- 15. Keep raw foods away from cooked or ready-to-eat foods.
Down
- 1. Contamination from bacteria, viruses, or other living organisms.
- 2. A tool used to check food temperature.
- 3. Dangers that could cause injury or illness in the kitchen.
- 5. zone – The temperature range where bacteria grow quickly.
- 6. To disinfect and reduce germs on hands or surfaces.
- 7. Cleaning products or substances that should not touch food.
- 10. To check amounts, like ingredients or temperature.
- 11. Contamination from objects like hair, glass, or metal.
- 14. Wash and wipe surfaces and tools to remove dirt and germs.