Safety and Kitchen

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Across
  1. 4. The cut 1/8 x 1/8 x 1/8
  2. 6. Microorganisms that cause illness, from body to food
  3. 7. How many inches should equipment be from the floor
  4. 11. What is 40 - 140
  5. 16. Food Acidity Time Temperature Oxygen Mositure
  6. 17. The cut; 1/4 x 1/4 x 2
  7. 18. Person, animal, or plant that an organism feeds from
  8. 19. Something with the potential to cause harm
  9. 20. Soap or poison; type of contaminate
  10. 21. The leading cause of foodborne illness
  11. 22. The bodys negative reaction to a food protein
  12. 23. Tapeworm is a type of
  13. 24. To lower bacteria to a safe level
  14. 25. Examination done to see if operation is safe
  15. 27. To remove particles with soap and water
Down
  1. 1. The bodys defense against illness
  2. 2. Beef that is cooked to 145degrees is called
  3. 3. Time and Temperature Control for Safety
  4. 5. Bacteria found in chicken
  5. 8. When 2 unsafe things come in contact (chix/lettuce)
  6. 9. The most important part of personal hygiene
  7. 10. Disease transmitted to people by food
  8. 12. Small living organism
  9. 13. Ready to eat foods go on This shelf
  10. 14. Bacteria found in dented cans
  11. 15. The are 16 of these in a pound
  12. 16. First in First out
  13. 26. Fingernails, glass, hair; type of contaminate