Chapters 5,6,7 Food Safety and Sanitation

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Across
  1. 3. that can contribute to foodborne disease outbreaks are cause often by hands
  2. 8. products not to be properly cooked need to be adequately frozen before service
  3. 9. need to be properly cleaned, treated and protected to prevent contamination
  4. 10. foods to proper temperature
  5. 11. 135F is where to keep TCS foods
  6. 12. disease outbreaks are caused at times by sick employees an poor hygienic practices
  7. 13. cool TCS foods
Down
  1. 1. 41F is where to keep TCS foods
  2. 2. TCS foods under refrigeration, running water or during the cooking process
  3. 4. need to be checked often for accuracy
  4. 5. hands with a good lather and vigorously friction rub for 20 to 30 seconds
  5. 6. food temperatures often with an approved thermometer
  6. 7. areas and food preparation areas should not be where smoking, drinking or eating take place