Team Building

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Across
  1. 4. Self service areas are vulnerable to this
  2. 5. What is the maximum water temperature allowed when thawing food under running water?
  3. 7. Culinary and nutrition services main supplier
  4. 8. Someone who has celiac and ingests foods with gluten can lead to _____ to the lining of the small intestine.
  5. 11. Must be read to identify allergens in food products
  6. 12. Number of seconds that meats (excluding roasts) must be held when checking temperatures
  7. 17. Which part of the plate should a food handler avoid touching when serving customers?
  8. 20. Protein found in wheat, barley, rye, and triticale
  9. 22. What chemical is used to rinse drains?
  10. 23. New Color of cutting board for allergies and Celiac
  11. 25. Sensitivity to gluten is called a ____.
  12. 28. Use ___ fryers and cooking oils for customers with allergens
  13. 30. This is a common symptom of accidental gluten ingestion.
  14. 32. Foods should be cooled from 135* to 70* within how many hours?
  15. 33. What type of pan should be used for cooling foods?
  16. 34. Common symptom of food allergy
  17. 35. How long does someone with celiac have to follow a gluten free diet?
  18. 36. Cold food cannot be stored above this temperature
  19. 38. What chemical is used for mopping waxed floors?
  20. 39. What is the minimum time in seconds to wash hands with soap?
Down
  1. 1. What food group is commonly associated with gluten?
  2. 2. If you are reheating food, what is the temperature that the food must reach? (Ex. 115F = oneonefive)
  3. 3. True or False: You can reuse gloves
  4. 6. Occurs when the same gloves are used for non-allergen foods and foods containing allergens
  5. 8. Reject canned items with this packaging flaw
  6. 9. Number of top food allergens
  7. 10. A life-threatening symptom to an allergen that can involve fatal respiratory problems and shock.
  8. 13. What is the Temperature Danger Zone? (answer as twoone for 21 and twoeightfive for 285; twoone-twoeightfive)
  9. 14. After cooling to 70*, foods should be cooled to 41* or lower within how many hours?
  10. 15. What is a method of cooling food?
  11. 16. To reduce the chances of cross contamination, it is important to change your ____ after handling food.
  12. 18. What chemical should not be free-poured and is found in dispensers throughout the buildings? Hint: It is used for pre-soaking and counters.
  13. 19. How often should you check the temperature of hot food (in hours)?
  14. 21. These grow rapidly in the temperature danger zone
  15. 24. What chemical should not be used when food is present?
  16. 26. What chemical is used for descaling?
  17. 27. An autoimmune disease in which the small intestine is hypersensitive to gluten, leading to difficulty in digesting food
  18. 28. A handwashing station should have a garbage container, hot and cold water, signage, a way to dry hands, and ____.
  19. 29. Which big 8 allergen makes up tofu
  20. 31. Almost always protein, but can be found in other food constituents, that have a harmful effect
  21. 37. Ready-to-eat TCS food must be dated if it will be stored longer than how many hours?