ReadyToCook Food Safety & Sanitation Puzzle

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Across
  1. 2. The three types of sanitizers are iodine, bleach, and __.
  2. 4. Examples of __ barriers are handwashing, buying RTE foods, and preping at different times.
  3. 6. The most common thermometer is a __ Stemmed Thermometer.
  4. 9. What is the word that is represented by "F" in FATTOM?
  5. 11. To reduce the number of pathogens on a clean surface to safe levels.
  6. 12. The third step in Manual Dishwashing.
  7. 13. The abbreviation for "First In First Out".
  8. 15. What is the second step in the Flow of Food?
  9. 17. An example of a __ is bacteria.
Down
  1. 1. Tomatoes and melons are TCS Foods because they contain lots of __.
  2. 3. TCS foods are usually high in __ or protein.
  3. 5. __ means to adjust your thermometer.
  4. 7. Which food must be cooked at 155 degrees Fahrenheit?
  5. 8. The __ time for bleach is greater than or equal to 7 seconds.
  6. 10. What is the abbreviation for Ready To Eat?
  7. 11. The step in the Flow of Food where barriers are created.
  8. 14. Food should be stored at least __ inches off the floor.
  9. 16. Examples of this TCS Food are tofu and edamame.