7.

1 Safety
Pgs 155-165
Name: ______________
Hour: ______________
1 2 3 4 5

6 7 8

9 10

11 12

13 14 15

16 17

18

Across
6. Cuts or tears in the skin that can be deep.
7. Enforces workplace standards.
9. The best way to extinguish a grease fire is to use
__________-__________
12. Requires food service operations to track how
they handle and dispose of hazardous materials.
14. All necessary switches on electrical equipment
are prevented from being used when malfunctioning.
16. I addition to fire extinguishers food service
operations also have a ____________ and sprinkler
system.
17. Wipe all ___________ up immediately to avoid
injury.
18. Used on someone who is conscious but choking.
______-______
Down
1. You should change your disposable gloves after
__________ raw food.
2. When cleaning electrical equipment it should first
be ____________.
3. Store ________ in racks or kits to avoid injury.
4. Quick to burn
5. Gloves are used in food service for protection and
as a precaution against food _____________.
8. AbrasionA scrape or minor cut.
10. AwayAlways cut _________ from yourself when
using a knife.
11. A portion of the skin is partially or completely torn
off.
13. Sharp knifes are safer because they require less
________ in order to cut something.
15. CPREmergency care that is preformed on
people who are unresponsive.