Across
- 2. Everything in foodservice should be kept ________ and sanitary
- 5. ________means healthy or clean and whole
- 7. Carry this downside with blade towards floor
- 8. Inspect packages for damage on ______/canned goods for spoilage
- 11. Food ________ is a device used to check temperature of food
- 12. _________ internal temperature is lowest temperature food can be safely cooked
- 14. Use fire __________ to stop a electrical fire
- 17. _______ is using good grooming habits to maintain health
- 19. Always ________ your hands
- 20. _______all equipment when finished
- 22. If there's a fire in the oven turn ______ oven
- 25. ________ is a food borne illness that is found in unsafely cooled beef, and vegetables/fruits grown in infected cow manure
- 26. Keep storage area clean and dry to prevent ________
Down
- 1. Wear these kind of shoes when cooking
- 3. _________ clothing is worn to help lower the chance of food contamination
- 4. You may spread germs/bacteria to co-workers/customers if you cook while ______
- 6. _________danger zone for holding food is 5°C- 57°C
- 9. _______should be wiped up immediately
- 10. _________ maneuve is a series of thrusts to abdomen that can help dislodge something that is stuck is a persons airway
- 13. Wearing gloves does not replace hand ________
- 15. This degree of burn causes deep, painful damage and blister form on the skin
- 16. Don’t wear __________ in kitchen
- 18. This is usually seen in bread or in baking process but in sauerkraut, honey and jelly can cause those foods to spoil
- 21. _______ protects your hands from injury
- 23. _________should be tied back
- 24. Wearing this protects your clothes