Across
- 4. hours/food can stay unrefrigerated for ___
- 6. ___ keeps your clothes clean
- 8. do you cut food with
- 10. leave ___ unattended
- 12. board/Use ___ under food when cutting
- 13. mitts/Use ___ to pick up hot cookware
- 14. extinguisher/Insure a ___ is near flammable areas
Down
- 1. what when walking behind someone with sharp object
- 2. standard internal temperature is ___ degrees Fahrenheit
- 3. contamination/___ occurs when a meat knife touches vegetarian food
- 4. hands for at least ___ seconds
- 5. ___ is the best defense against food-borne illnesses
- 7. mixer/Combines ingredients for you
- 9. hook/___ kneads dough for you
- 11. is the last thing you check before you leave
- 12. all areas after use to maintain hygiene