Health Dept Guidelines

2. hot foods must be cooled down to 70 degrees within ____ hours
3. an employee should not be permitted to work if they had jaundice in the last _____ days.
4. the function performed in the second sink
8. one cooling method is to pour the food from a deep cooking pot into a ___________ pan.
12. you may want to always be beautiful but you must wash your hands after touching your ______
13. employees should not report to work if they have an illness or diseases that is ________ through food.
14. you must wash your hands _______ applying gloves
17. (2words) ready to eat food should not be picked up in this manner.
21. Dishes/utensils should be _________ before washing.
23. "ppm" stands for Parts per ______.
25. The number of sink bays required by the health dept
26. (2words) this bath is great for cooling foods but I wouldn't want to take one!

1. This should be done often to speed up the cooling of hot foods.
3. you must wash your hands after ______ contact.
5. All employees should wear hair __________.
6. (2words) you must wash your hands after handling ____ ____ and poultry.
7. cloths used to wipe tables should be stored in a sanitizer ______ when not in use.
9. hand __________ are NOT a substitute for hand washing.
10. the function performed in the first sink
11. thermometers should go thru this process periodically to ensure accurate temperature measurement
15. Cleaning this part of the kitchen equipment is as important as cleaning the interior.
16. after each use, food safe gloves should be place _______.
18. (2words) all dishes/utensils should be allowed to ____ ____ after being washed.
19. This type of "stir stick" helps to cool foods faster.
20. hot foods must be cooled down from 70 to 41 degrees within _____ hours
22. the function performed in the third sink
24. hands should be dried with a ______ towel