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Kitchen Safety & Sanitation

Name ________________________________

(No space with answers having multiple words)
Horizontales
Refers to food that needs time and temperature controls in order to remain safe.
Cool foods from 135°F to 70°F within ____ hours.
Bacteria,virus, fungi, parasites
A disease that is carried or transmitted to people by food.
RTE TCS food that has been prepped in-house should be thrown out after ____ days.
The maximum number of hours food is permitted to stay in danger zone, if longer it must be thrown away
When using a knife, use this shape with other hand to hold food
The range of temperatures where pathogens grow most rapidly.
Frozen food that will be cooked immediately can be thawed with this method.
Reducing pathogens to safe levels.
Sanitizer is an example of this type of food contaminant.
Verticales
Using a wet potholder might cause a _____ burn.
When walking with a knife, the point should face ____.
Acronym for remembering how to use fire extinguisher.
The spread of pathogens from one surface or food to another.
Acronym for rotating food so oldest product is in front to be used first
Place dirty knives ____ to the sink.
The most important part of personal hygiene.
Sanitary health habits that include keeping body, hair and teeth clean; wearing clean clothes; washing hands regularly, etc.
Biological, chemical and ____ contaminants.
Microorganisms that cause illness.
Removes dirt and food from surfaces.
Gloves are always worn when handling these foods