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Culinary II Safety & Sanition

Name:___________________________________
period__________________ date:____________
culinary ii
Across
Should be placed in an area of the classroom not used for food preparation
How long you should wash your hands
Removal of all harmful microorganisms
Use hot _____ water.
76 million per year from food borne illness
Should be pulled back away from the face
Avoid working with food if you have one of these
Prepare raw foods separate from cooked foods to avoid this.
A people based hazard
Keep cold foods _______.
Can be used to sanitize a sponge
Found in human feces
No visible dirt or gunk
Parasite found primarily in pork
Bacteria double every ______ minutes.
Food based hazard
The M in FAT TOM stands for this word
Down
Keep _____ foods hot.
Could contain up to 7.2 billion germs
Acronym to remember the characteristics of PHF
Avoid touching this when working with food
Found under fingernails and in nostrils
Repeat handwashing after doing this
Found on poultry and eggs
Do not use this spoon when tasting foods
Found on deli and ready to eat meat
Wash all counter tops at the _______ and the end of the lab.
Found in canned goods baked potatoes and honey
Dishes go here after rinsing
Support rapid growth of microorganisms
When possible use these instead of your hands
A pink fungus found in sour cream and jelly
Wash your hands after working with this
These types of sleeve should be avoided