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Across 3. when meat is getting spoiled how does it feel when touched 7. how we call the temperature between 5 and 63 celsius related to food (2 Words) 8. what we do when deep cleaning electrical equipment 9. what do we always have to check when receiving dairy products (2 Words) 10. with what we reduce the risk on the range in heavy weather (2 Words) 11. what we use to dry our hands pos hand washing (2 Words) 12. where we have to put opened bottles of mayonaise 13. what is the comercial name of the approved dishwash chemical 15. when the fryer oil becomes a hazard 17. which kind of raw meat should always be stores on the bottom shelves 19. which type of food we can never put in the microwave (2 Words) 21. what is generated and is a hazard when opening the oven 24. what we have to do after we have washed the cutting board 25. which food poisening can occur from canned food 27. how may degrees is the maximum acceptable for refrigerated produce 28. soap for handwashing has to be available in which form 29. which micro organism is not killed when we freeze the food

Down 1. what information we have to fill out on form 571 (2 Words) 2. how many times can we reheat food 4. of what material are the cut proof gloves made 5. what we do with food that has been in the danger zone for more than 2 hours 6. what kind of contamination occurs from bacterial growth 12. what has happened when we see frozen blood in boxes of chicken received 14. where we put food that has to be cooled 16. what kind of contamination can occur when using steel wool for pot washing 18. peanuts, gluten, seafood, etc... can lead to which reaction 20. which type of food safe gloves can five allergy 21. what product is used in condensed milk for preservation 22. what product is used for preserving prepared adobo 23. what do high risk food usually contain in high levels 26. how we call the appearance of a white substance on top of left open preserves