Think safety before you start!

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Across
  1. 2. Use tongs instead of your ____ to avoid cross contamination.
  2. 4. ____ prepare uncooked meats in the same area as fruits and vegetables.
  3. 6. _____ electrical appliances with frayed cords to prevent burns and electrical shock.
  4. 7. A _____ is an organism that must live in or on a host to survive
  5. 8. Products that can spoil quickly are _____ products.
  6. 11. A ___-_____ is the most common type of fire protection equipment.
  7. 13. _____ food is food that is unfit to be eaten.
  8. 16. All foods should be stored properly to _____ contamination.
  9. 17. Never wear ___-___ shoes.
  10. 18. To ____ is to heat a product at high enough temperature to kill harmful bacteria.
  11. 19. Garbage containers should be cleaned and ____ everyday.
  12. 20. Food-____ is a device used to check the temperature of foods.
  13. 23. Keep dried foods in tightly _____ containers.
Down
  1. 1. Make sure the _____ in storage areas are carefully monitored.
  2. 3. The temperature between 4-60 degrees celsius is called the ___-____.
  3. 5. Disease-causing microorganisms are called ____.
  4. 8. An apron is an example of ____ clothing.
  5. 9. A product's ____-___ is the period of time it can be stored and still be good to use.
  6. 10. Check for ____ cartons, soiled wrappers and leaks.
  7. 12. A ___-_____ is a special liquid that kills bacteria on your skin.
  8. 13. All dishes should be ____ dry before they are stored.
  9. 14. Tilt pot lids ___ from your body to prevent steam burns.
  10. 15. ___ is a harmful organism or substance.
  11. 21. Children, the elderly and pregnant women have the ____ risk to catch a food borne illness.
  12. 22. ____ wash your hands before handling food.