Safety & Sanitation Review (Foods II) Crossword

A ____________ knife is a safe knife.
What should never be used to put out a grease fire?
__________ is the safest way to thaw foods.
Foods can be thawed in the _________ if cooked immediately afterwards.
Thawing foods in cold water, changed every 30 minutes is safe. True or False
First aid for a first degree burn is ____________ ____________ __________.
The first thing to do for electrical shock is to __________ the main power source.
A mixture of _______ bleach and ammonia creates a toxic, deadly gas.
The "bad" bacteria that cause food borne illness are called ________.
Applying direct pressure is the proper first aid for a ______ ______.
The first dishes to be washed are _______.
41-135 degrees Fahrenheit is called the ______ ______.
Food should not be left in the danger zone longer than ______ hours.
Bacteria need the following to grow: food, low acidity, time, temperature, oxygen and ______.
What food borne illness is associated with under cooked ground beef?
What food borne illness is associated with raw poultry and eggs?
What food borne illness is associated with improperly canned foods/honey?
What food borne illness is associated with unpasteurized (raw) milk/contaminated water?
What food borne illness is associated with feces and improper hand washing?
What food borne illness is associated with time/temperature abused foods?
What food borne illness is associated with human mucous (sneezing/coughing)?
What food borne illness is associated with an infected handler?
What is the correct internal cooking temperature for ground meat?
What is the correct internal cooking temperature for seafood, beef, veal, lamb, pork?
What is the correct internal cooking temperature for all poultry?
What is the correct internal cooking temperature for leftovers?