SafeStaff Chap 5,6,7
Across
- 1. If thawing using a _____, food must be cooked immediately and completely afterward.
- 3. Food cools faster when divided into ____ batches.
- 5. In two-stage cooling, food must be cooled from 70*F to 41*F within ______.
- 8. If thawing food under running water, the water must be _____ degrees of lower.
- 11. The safest method for thawing food.
- 13. Must be a priority for all employees to help maintain a sanitary food service facility.
- 14. The minimum internal cooking temperature for cooking _____ is 165*F.
- 15. The thermometer should be washed, rinsed and _____ between each use.
- 16. ____ foods should be held at 135*F or higher.
- 17. Foods offered on a children's menu should be _____.
- 19. In two-stage cooling, food must be cooled from 135*F to 70*F within ______.
- 22. This is used to measure food temperature every 4 hours.
- 24. When a container of hot food is submerged into ice water.
- 25. _____ foods should be held at 41*F or lower.
Down
- 2. It is necessary to regularly do this to thermometers to ensure accurate readings.
- 4. Blasts chilled air over food for faster cooling.
- 6. Regulas self _____ of the establishment are necessary to look for signs of pests.
- 7. Microorganisms can grow quickly in food between 41*F-135*F, known as the_____
- 9. Never put ____ into a refrigerator for cooling.
- 10. Reduces harmful microorganisms to safe levels.
- 12. The minimum internal cooking temperature for cooking _____ is 155*F.
- 18. When taking a food temperature reading, insert the thermometer into the _____ part of the food item.
- 20. The removal of food residues, dirt and grease.
- 21. The minimum internal cooking temperature for a whole roast is 145*F.
- 23. Keep a written _____ of food temperatures each time they are measured.