Across
- 2. Never use (blank) towel as hot pad
- 3. Hair must be (blank)
- 4. whe cut apply (blank)
- 6. Most hazardous food is cooked to an internal temperature (Blank than 145*F
- 8. type of water used when washing hands
- 9. Chemicals coming in cotact with can can cause
- 11. Never leave a knife in the
- 12. Five sharp back blows between shoulder
- 13. destroys biological hazards in food
- 14. when harmful microorganisms are transferred from one product to another by hands, utensils, equipment or other physical contact
Down
- 1. spills should be cleaned
- 2. Carry by your side, pointed
- 5. Apron-protect from
- 7. Must sanitize all work (Blank)
- 10. if burned run under (blank) water