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