Chapter 8

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Across
  1. 3. Suppliers that meet local, state, and federal laws
  2. 5. Holding food safely before use
  3. 7. Process of accepting food deliveries
  4. 8. Cold storage used for perishable food items
  5. 10. Food requiring time and temperature control for safety
  6. 14. Tool used to check food temperatures
  7. 15. Careful examination of food deliveries
  8. 16. Action taken when food doesn't meet safety standards
Down
  1. 1. Protective covering that should be intact on delivery
  2. 2. Identifying food with name and date
  3. 4. Food must be stored on this at least 6 inches off the floor
  4. 6. Transfer of harmful microorganisms between foods
  5. 9. First In, First Out
  6. 11. Removing dirt and food from storage areas
  7. 12. Area used to store canned and packaged food
  8. 13. Storage unit kept at 0F or lower