Food Handler Review
Across
- 3. Whole or cut tomatoes are TCS foods?
- 5. Can be caused by touching the rim of a glass.
- 6. Use hand sanitizers/antiseptics ____ handwashing.
- 8. Water should be 110 degrees when ____ dishes in a 3 compartment sink.
- 10. A ____ guard will help control cross contamination at a buffet.
- 12. Minimum temperature for ____ food is 135 degrees.
- 14. Remove this before going to the restroom to practice good personal hygeine.
- 16. Food stored in the front of other food (FIFO method) will ____ first.
- 19. First step to washing your hands.
- 22. Time & Temp abused chicken can result in?
- 23. A dishwasher will ____ & sanitize dishes.
- 24. I walked away from cutting onions, do I clean & sanitize work surface?
- 25. Keep food 6 inches above floor and ___ from wall.
- 26. Cleaning & sanitizing each sink and all work surfaces is the ____ step.
- 29. Ready to Eat food must be labeled if not used within __ hours
- 32. Glass is what kind of hazard?
- 33. Make sure the _____ holds a steady number before removing.
Down
- 1. Grow well in the danger zone.
- 2. Tell manager and don't use if your ____ board is damaged.
- 4. You always must have your hair up or in a hair covering.
- 7. Symptom of Hep A and has to be reported to the manager.
- 9. When making a sandwich, what should you wear?
- 11. Tongs, glasses, forks, plates are ___ ____ surfaces.
- 13. Scrape, ____, rinse, sanitize, air dry.
- 15. Biological hazards include bacteria, parasites, fungi, and ____.
- 17. A foodborne illness is transmitted to people through ___.
- 18. Servers need to tell customer how each dish is made if they have a food ____.
- 19. What do you do before putting on new gloves?
- 20. Under running water 70 degrees or below is a way to ____ frozen poultry.
- 21. 41-135 degrees.
- 23. Beef or chicken needs to be 165 internal temperature?
- 27. Tell your manager if you notice signs of a ____.
- 28. Next step after you wash, rinse, and sanitize.
- 30. Keep a cleaning towel in a _____ solution when not in use.
- 31. Allergy in a ham, bacon, lettuce, wheat bread sandwich