Across
- 4. yellowing of the eyes and skin
- 10. physical link between unsafe..
- 12. beauty and the ______
- 13. must indicate when it has to be eaten
- 15. causes miscarriage to pregnant women
- 17. freezing point
- 18. store away from prep areas
- 19. bacteria grows best between
- 20. never use in place of washing hands
- 23. fridge temp
- 25. the temp for all stuffed foods
- 27. a license for changing the regulatory
- 28. simmering temp
- 29. 0-220
- 32. wash sink temp
- 34. a severe reaction
- 36. the neutral pH level
- 37. hand sink
- 39. foods that need time+temp for safety
- 40. hair or nails in food
- 41. scrape,wash,rinse,___,air-dry
Down
- 1. used for testing sanitizer solution
- 2. when allergens come in contact...
- 3. accounts for 90% of common allergens
- 5. do not take into restroom
- 6. change gloves every
- 7. chemical,physical,biological
- 8. linked w/ groundbeef kidney failure
- 9. used to measure light
- 11. 14in above counter extends 7in
- 14. the degree for cooking grains
- 16. boiling point
- 19. degree for running water for thawing food
- 21. drain cleaner getting into food
- 22. eggs to order
- 24. doubles every 20 minutes
- 25. temp for eggs for buffet
- 26. food safety management system
- 28. temp for ground beef
- 30. harmful microorganism
- 31. does not grow in food
- 33. sanitizing sink temp
- 35. needs a host to survive
- 38. food can be eaten w/o further steps