Nutrition Services

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Across
  1. 4. Color of cutting board used for cooked turkey.
  2. 5. How do you dry a surface or piece of equipment that has been sanitized?
  3. 8. This is used to check the concentration of sanitizer.
  4. 11. The only type of jewelry that can be worn on the hands and wrist. Must be a smooth surface.
  5. 12. Foods that have FAT TOM present allow for this to grow.
  6. 14. How many common food allergens are there?
  7. 17. The water temperature that is best for washing hands.
  8. 19. What is the temperature range between 40 & 140 degrees?
  9. 21. Describe how we inspect frozen food upon delivery to ensure that it has not been subject to time & temperature abuse.
  10. 23. In storage areas, how many inches off of the floor should items be stored?
  11. 24. Which cutting board is used for Washed Raw Fruits & Vegetables?
  12. 25. The part of the food the thermometer needs to be placed when taking it's temperature.
  13. 26. The number of steps in the hand washing process.
  14. 28. These should be stored with the serving end in the hot food between meal periods.
  15. 30. The name for the areas of the kitchen that must be sanitized.
  16. 33. What are these called?: Do I know how to do the job, do I have the right equipment, is my environment safe?
  17. 34. You must put on a new disposable ____when getting ready to handle ready to eat food (after completing the hand washing process).
Down
  1. 1. How many seconds do you need to wash your hands?
  2. 2. Cooling process when going from 140 degrees Fahrenheit to 70 degrees Fahrenheit within two hours, 70 degrees Fahrenheit to 40 degrees Fahrenheit within 4 hours.
  3. 3. This solution must be checked to see if it is in the correct concentration by checking the concentration and recording it in the log.
  4. 6. The process of making sure that a thermometer is reading accurately in an ice bath, and adjust or replace as necessary.
  5. 7. How many specific things/instances/actions cause food to become unsafe?
  6. 9. How many seconds does reheated food need to be heated to 165 degrees fahrenheit?
  7. 10. Poor personal hygiene and poor/improper hand washing is the number one cause of spreading this.
  8. 13. Sanitizing will reduce the number of these to a safe level.
  9. 15. How many acceptable ways are there to thaw food?
  10. 16. All of these are signs of an ______ _____: difficulty breathing, coughing, sneezing, watery eyes, itch, bumpy red skin (rash), vomiting, anaphylaxis.
  11. 18. Food contact surfaces are required to be ______.
  12. 20. Never use your ____ to dry your hands.
  13. 22. What must be stored separately from paper goods?
  14. 27. The "saying" that we use to determine items are properly rotated to ensure older items are used before newer items.
  15. 29. What is the abbreviation for Hazard Analysis Critical Control Points?
  16. 31. What type of food needs to be heated to 165 degrees Fahrenheit?
  17. 32. What is the abbreviation for Food, Acidity, Time, Temperature, Oxygen, Moisture?