Chapters 5,6,7 Food Safety and Sanitation

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