Safety and sanitation for a clean kitchen and a safe life

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Across
  1. 4. the process of keeping foods warm or cold before serving then is called ____.
  2. 5. always wear ____ and an apron for protection.
  3. 7. keep _____ always from electrical units.
  4. 8. Manual _______ is washing dishes. glasses and cookware by hand.
  5. 11. Micro-organisms called _______ cause the majority of foodbourne illness.
  6. 13. ______ is the movement of harmful micro-organisms from one place to another.
  7. 16. walk never ____ in the kitchen.
  8. 19. _______ is a series of thrusts to the abdomen that can help dislodge something that is stuck in someone’s airway.
  9. 20. alarms Make sure all the ________ works properly before working in the kitchen.
  10. 21. Turn pot and pan handles away from you.
  11. 23. If _______ temperature is not maintained, micro-organisms will grow rapidly.
Down
  1. 1. _______ means reducing the number of micro-organisms on the surface.
  2. 2. _____ are spore-producing organisms found in soil, plants, animals, water and in the air.
  3. 3. _____ should be received uncracked, clean and dry.
  4. 6. ______ when you open an oven door to avoid the rush of heat.
  5. 8. _______ happen when raw foods or the plants and animals from which they come are exposed to harmful micro-organisms.
  6. 9. check produce for _____, wilting, mold and bruising.
  7. 10. ______ are perishable.
  8. 11. ______ can make people who eat the contaminated food very sick.
  9. 12. Do not wash ______ before storing.
  10. 14. never wear _____ shoes.
  11. 15. ______ are tiny, single celled micro-organisms.
  12. 17. clean up spills ______.
  13. 18. _____ has a long shelf-life.
  14. 22. Tilt pot lids away from your body to let _____ escape.