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Safety and Sanitation

Teacher: Mr. Britton
Across
One of the big 8
The smallest microorganisim
Poor personal hygine
Mainly from poultry
Disease passed up the food chain to fish
A godsend
An organism that causes disease
Material safety data sheets.
A very important part of food safety
Ostrich and Emu
Chemical contaminant
Infected food handlers
First point in A.L.E.R.T.
Parasite
Presence of harmful organisms or substanses
Sneeze guard distance
Process of gradually thawing frozen food in preparation for deep frying.
Process of insuring that a thermometer gives accurate readings.
Caused by incorrectly canned foods
Curved sealed edge placed between the floor and wall to eliminate sharp corners or gaps.
A type of fungus that causes food spoilage.
Permission
Down
Physical contaminant
H20
Destroy all living microorganisims
Not regulated by USDA
Cross contamination
Occupational safety and health adminisration
Must be cooked at 165 degrees
Extent that water and other liquids are absorbed by a material.
Caused by untreated water
The way you want the food presented to a customer.
When pests overrun or inhabit an operation in large numbers.
Common symptom of food born illnesses
Used on mineral deposits and other soils that alkaline cleaners cannot remove.
A system
An agency
Organization that develops and publishes standards for sanitary equipment designs.
By prouducts of bacteria life processes
Allergen cutting board color
Amount of inches that equipment must be off the floor in a kitchen.
First in first out.
Ultra high temperatures