Chpt 7 review

123456789101112
Across
  1. 2. ____food hold at 135°F or higher.
  2. 5. Do NOT stack _____ when carrying them.
  3. 7. Check product shelf life daily; throw out ____ food.
  4. 9. Store raw meat, poultry, seafood separate from ______.
  5. 11. When in use(utensils), clean and sanitize every ___ hours.
  6. 12. Do NOT re-serve uneaten ____, rolls, or chips.
Down
  1. 1. Use separate _____ for each food.
  2. 3. Bulk food in self-service areas must be _____.
  3. 4. Clean the inside of _____ vehicles regularly.
  4. 6. Sell, serve, or throw out cold food within ____ hours.
  5. 8. Do NOT _____ food returned by one customer to another customer.
  6. 10. ____food hold at 41°F or below.