Nutrition Services

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Across
  1. 4. What are these called?: Do I know how to do the job, do I have the right equipment, is my environment safe?
  2. 9. Cooling process when going from 140 degrees fahrenheit to 70 degrees fahrenheit within two hours, 70 degrees fahrenheit to forty degrees fahrenheit within 4 hours.
  3. 14. Making sure that a thermometer is reading accurately in an ice bath, and adjust or replace as necessary.
  4. 15. How many specific things/instances/actions cause food to become unsafe?
  5. 16. You must put on a new disposable _____ when getting ready to handle ready to eat food (after completing the hand washing process).
  6. 18. What should be stored in the serving end of the hot food between meal periods?
  7. 19. How many seconds do you need to wash your hands?
  8. 20. Food contact surfaces are required to be _______.
  9. 22. What is the temperature range between 40 & 140 degrees far
Down
  1. 1. How many acceptable ways are there to thaw food?
  2. 2. What is the abbreviation for Hazard Analysis Critical Control Points?
  3. 3. How many seconds does reheated food need to be heated to 165 degrees fahrenheit?
  4. 5. This solution must be checked to see it is in the correct concentration by checking the concentration and recording in the log.
  5. 6. Poor personal hygiene and poor/improper hand washing is the number one cause of spreading this.
  6. 7. called?
  7. 8. What needs to be heated to 165 degrees fahrenheit?
  8. 10. The number of steps in the hand washing process.
  9. 11. Describe how we check frozen food upon delivery to ensure that it has not been subject to time & temperature abuse.
  10. 12. What is the abbreviation for Food, Acidity, Time, Temperature, Oxygen, Moisture?
  11. 13. The "saying" that we use to determine items are properly rotated to ensure older items are used before newer items?
  12. 16. Which cutting board is used for Washed Raw Fruits & Vegetables?
  13. 17. In storage areas, how many inches off of the floor should items be stored?
  14. 21. How do you dry a surface or piece of equipment that has been sanitized?
  15. 23. The only type of jewelry that can be worn on the hands and wrist. Must be smooth surface.