Across
- 2. removing food/dirt
- 3. pathogens in food
- 5. Time and temperature control for safety -
- 7. most common allergens
- 11. letting food be at incorrect temperature
- 15. - FIFO how food should be used
- 17. the ONLY place to wash your hands
- 18. worn in the kitchen and must be removed when leaving
- 21. temperature to cook non meat to
- 22. poultry
- 23. chemicals in food
- 24. Blast chiller Ice padal Ice bath Add ice
- 25. Jewelry in the kitchen
- 26. remove food, wash, rinse, sanitize, air dry
Down
- 1. 41-135
- 2. transferring pathogens from one surface to another
- 4. transferring pathogens from person to food
- 6. Microwave While cooking Fridge Cold running water
- 8. Sore throat WITH fever Diarrhea Vomiting Jaundice
- 9. disease transmitted through food
- 10. should be AWAY from food
- 12. four examples are bacteria, parasites, , virus, fungi
- 13. some item that is not to be in food naturally or otherwise
- 14. transferring allergens from one place to another
- 16. reducing pathogens
- 19. how long you scrub with soap
- 20. seafood and whole pork/beef
- 22. ground