Food Safety

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Across
  1. 2. Action or follow-up should be recorded in the _____________ section.
  2. 5. The tower where water should come from to calibrate pyrometer
  3. 7. A full run of sausage patties
  4. 9. If food safety standard is met, then check for the _____________ standard.
  5. 10. Towels belong in the bucket or in your ________________.
  6. 11. Quality requires _____ of the 4 patties be between 160 - 170 degrees
  7. 13. Disposable liners for Iced and Sweet Tea should be discarded each.
  8. 14. Used to complete book _______.
  9. 15. Sign your ___________ name for each section you complete.
  10. 16. Avoid touching the glove __________ with your bare hand.
  11. 17. Grasp the blue glove at your __________ at the back to remove.
Down
  1. 1. Probe the 4 __________ patties
  2. 3. If food or quality standards aren't met, _____________ to make sure procedures are being followed.
  3. 4. GM must review and ________ the Daily Food Safety Checklist
  4. 6. Refrigerator units should be marked to ___________ description column in book.
  5. 8. Blue disposable gloves must be worn when handling ______ beef, fish or poultry products including shell eggs.
  6. 12. Hold the blue glove by the _____________ as you put it on.
  7. 13. Check the use-thru __________ on sanitizer test strips.
  8. 16. Remove patties in stacks of ________