Food Handler Training
Across
- 2. Organization responsible for inspecting most food items, excluding meat, poultry and eggs.
- 3. Occurs when two or more individuals experience similar symptoms after eating the same food.
- 6. Standard practice: Properly mark and date your food items.
- 7. Items should be delivered in their initial packaging with a manufacture's label.
- 9. Proper thermometer usage: Place the measuring part into the thickest part of the dish.
- 11. TTC, cross contamination, poor personal hygiene are three causes of what safety issues?
- 13. Minimum temperature to hold hot TCS foods.
- 14. Store ready- to eat- food on this shelf.
- 15. The safe temperature for cooking poultry to ensure its fit for consumption. (ex: 120= onetwozero)
- 19. The recommended method for thawing frozen food safely.
- 20. This station should have a garbage container, hot and cold water, signage, a way to dry hands, and soap.
- 23. Protein found in wheat, barley, rye, and triticale.
- 24. Illness for high risk preschool children, elderly people, and people with compromised immune systems.
- 25. Food handlers should not wear this on their hands and arms before prepping or when working around prep areas.
- 28. Food requiring time and temperature control to limit pathogen growth.
- 31. Prevent cross contamination by using different utensils for customers with allergens.
- 32. The process of cooling hot food from 135F to 70F within two hours.
- 34. Useful for checking the temperature of large or thick food.
Down
- 1. Food that can be eaten without further: preparation, washing, and cooking
- 2. Temperature danger zone (Ex: 30—180= threezerooneeighty)
- 4. Expired, damaged, soiled, or incorrectly stored food.
- 5. Self service areas are vulnerable to this.
- 8. The process of heating food to a specific temperature to kill harmful microorganisms.
- 10. Food becomes unsafe from __ _______ abuse, cross- contamination, poor personal hygiene, poor cleaning and sanitizing.
- 12. Part of the plate a food handler should avoid touching when serving customers.
- 16. The maximum temperature for storing cold food in a refrigerator.
- 17. Time frame of cooling hot food from 135F-70F to meet safety standards. (ex: 8hrs=eight)
- 18. Appropriate action for hot TCS food left unrefrigerated during a six-hour power outage.
- 21. Milk, soy, eggs, wheat, fish, peanuts, shellfish, and tree nuts are major causes of adverse reactions
- 22. Unacceptable action in sinks for food prep or waste water.
- 26. What should a food handler do after leaving and returning to the prep area?
- 27. The number of seconds that hands should be washed with soap and water to prevent improper hygiene (Ex: 45= fourfive).
- 29. Maximum water temperature allowed when thawing food under running water (Ex: 40=fourzero)
- 30. To maintain hygiene for opened or drained infected wounds, cuts, and boils
- 33. When receiving goods, assess their quality using appearance, texture, and odor.