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Food Safety 2

Unit 12 Food Safety Crossword
Across
___ cooking and preparation by the consumer is a common cause of foodborne illnesses.
Avoid ___ electrical outlets.
A pan fire can be ____ by covering a pan with a lid.
___ objects and knives should not be stored with other utensils.
___ should be immediately suspected in you notice a bulging can of food.
To prevent biological _____ keep warm food about 140 degrees.
One set of fire ___ is on the wall by the door and the other is and above the large range.
Never store large pans _____.
___ cooked meat is a cause of most foodborne illnesses.
___ drink glasses by the base.
___ with clean hands and fingernails.
Alway use a ____ stool when reaching for objects above your head.
Down
___ is not typically a symptom of E. Coli.
___ touching the eating surfaces of plates and utensils.
___ should not be fed to infants under the age of one to prevent Botulism.
___ by a foreign substance occurs when chemicals are not rinsed from food before processing.
Damp ___ can cause a sever burn from steam when touching a pan.
Do not handle food with an open ____.
Handles of ___ should be kept away from the outer edge of the stove.
Store kitchen ___ in a safe location to prevent contamination or injury.
The fire ____ is located on the north wall about the sink.
Use baking ___ on a grease fire.
To prevent ___-contamination wash your hands after handling meat.