Across
- 5. # of steps when cleaning & Sanitizing
- 9. Germs are Transferred from one Surface or Food to Another
- 11. Keep pest from entering building
- 13. Proper way to thaw food
- 14. Elderly, babies, pregnant women
- 17. Jewelry that can be worn
- 19. Cooked to 165
- 23. Cooked to 155
- 25. Free of germs/Pathogens
- 27. 41-135
- 28. First In First Out
Down
- 1. Gets sick from food or drink
- 2. Poultry, sprouts, and shellfish
- 3. Cooked to 145
- 4. Must wear gloves when handling
- 6. Transferred by poo hands
- 7. A proper method for cooling food
- 8. Total amount of time to cool food
- 10. Free of dirt & debris
- 12. Tool to know if food is cook correctly
- 15. # of steps when using triple sink
- 16. 1st step when cleaning stationary equipment
- 18. Tree nuts, dairy, and shellfish
- 20. How dishes are stored
- 21. Total hand-washing time
- 22. Final step in cleaning/sanitizing
- 24. Number of steps when cooling food
- 26. Food, Acidity, Time/Temp. Oxygen, Moisture