ServSafe Chapter 6 Crossword

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Across
  1. 3. fruit, vegetables, legumes, and __________ needs to be cooked to 135°F
  2. 7. needs to be cooked to 165°F.
  3. 8. A document issued by your regulatory authority that allows a regulatory requirement to be waived or changed.
  4. 9. you must heat __________ for hot holding to an internal temperature of 165°F for 15 seconds.
  5. 11. never touch ice with hands or use a glass to _________ ice.
  6. 12. needs to be cooked to 145°F.
  7. 13. using a ___________ can help cool food faster.
  8. 14. food thawed in a ___________ must be cooked immediately after thawing.
  9. 16. only remove as much food from the cooler as you can prep in a short period of ___________.
  10. 17. wash _________ under running water.
  11. 19. A variance is needed if you are offering live _________ from a display tank.
  12. 20. __________ ice scoops outside of the ice machine in a clean protected location.
  13. 21. the thickness or ___________ of the food can affect how fast it can cool.
Down
  1. 1. blast cold air across food at high speeds to remove heat.
  2. 2. thawing food is a part of the cooking ___________.
  3. 4. use clean and _________ containers and ice scoops to transfer ice.
  4. 5. make ice from water that is safe to ___________.
  5. 6. needs to be cooked to 155°F.
  6. 7. to reduce ___________ growth, never thaw food at room temperature.
  7. 10. never cool large amounts of hot food in a ___________.
  8. 15. food that has become unsafe must be thrown out unless it can be safely __________.
  9. 18. pooled eggs are cracked open and combined in a __________.