7&8 ServSafe

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Across
  1. 2. when holding food, food not held at 41 degrees or lower should be "blank"
  2. 4. a step in a process where control is essential to prevent, eliminate, or reduce risk of hazard
  3. 6. do this to foods so they can be identified
  4. 9. to protect food from contamination and help keep at safe temps.
  5. 12. 41 degrees or lower
  6. 13. keeping cooked foods at a safe, stable temperature
  7. 14. wear these types of gloves when handling ready to eat food
Down
  1. 1. the proper arrangement of tableware/utensils
  2. 3. 135 degrees or higher
  3. 5. condiments can be re-served when they are in this
  4. 7. never let customers do this to dirty plates
  5. 8. the fact/quality of difference
  6. 10. cold food can be held up to "blank" hours
  7. 11. when holding food, the temperature should be checked every "blank" hours
  8. 13. a management system that affects food safety