Safety and Sani

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Across
  1. 3. The number of seconds you should wash your hands.
  2. 5. Must be washed before and after cooking.
  3. 7. Protect your hands from hot pans.
  4. 8. Never put metal or foil in this appliance.
  5. 10. Something that can cause illness or injury.
  6. 11. A result of a physical hazard like broken glass.
  7. 13. Another word for harmful microorganisms.
  8. 15. What foodborne bacteria can cause.
  9. 16. The place where safety and sanitation rules matter most.
  10. 20. never put this in the microwave
  11. 21. A type of hazard caused by microorganisms in food.
  12. 23. Should be short and clean.
Down
  1. 1. Safety item used to smother flames.
  2. 2. Always carry this tool pointing down.
  3. 4. Microorganisms like Salmonella and E. coli that can cause foodborne illness.
  4. 6. Used with warm water to wash hands.
  5. 9. Knives should never be this.
  6. 10. The practice of keeping yourself clean to avoid spreading germs.
  7. 12. A type of hazard you can see or feel, like hair or glass.
  8. 14. A biological hazard often seen on spoiled food.
  9. 17. Should be tied back before cooking.
  10. 18. Used to put out kitchen fires.
  11. 19. A type of hazard caused by substances like cleaning products.
  12. 22. Keep your clothes clean and protect the food.