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INTRO TO CA1

Across
A class on contaminants which includes chemical cleaners, pesticides, toxic metals and sanitizers
The "a" in fattom
Temperature range in which bacteria multiply most rapidly
Employee who cleans and washes dishes
The "f" in fattom
The first "t" in fattom
You can thaw frozen items under... (2 wds)
The second "t" in fattom
Require little or no experience; can lead to other positions
When the bacteria and the toxins they produce make you sick
Cooks, dishwashers, prep cooks
Meat cook (french kitchen)
A surface which has first been cleaned with soap and water, and then has a chemical solution applied to it is...
A microorganism that does not require a host to survive, is immune to acidity, moisture and heat, and can cause hepititis A
What do you say to the teachers when you get to class?
Down
The best thing you can do to prevent the spread of bacteria
Requires a host to survive; can sometimes be seen with the naked eye
Best way to dry dishes (2 wds)
Someone who can advise you on your career path
What day is professional dress day?
Good bactera:)
Unacceptable kitchen pants! tent to be tight fitting and melt easily!
The "o" in fattom
The combination of trained skills, polite and positive behaviors, and good judgement a person uses at work
Your profession in a particular field
You need one of these in class everyday!
Servers, host(ess) or bussers
The best method for putting out a pan on fire (2 wds)
Creating connections between you and other individuals in the industry
Well know anaerobic bacteria
When food is delivered to you already contaminated it is a case of ______ contamination
How long must dishes stay in the sanitizer?
Type of contamination where you find a non-food item in your food
The transfer of bacteria from one surface, food or piece of equipment to another. _______ contamination.