Safety and Sanitation Pre-test

123456789101112131415161718192021222324252627
Across
  1. 2. The PIC is the ______ in charge at the place where food is being prepared.
  2. 4. The most important reason to wash, rinse and sanitize cutting boards it to ______ bacteria from one food from contaminating another food.
  3. 7. Foods cooked in _____ such as meat, poultry, fish and eggs must be cooked to 165 Degrees and let stand for 2 minutes after cooking. Cover food and rotate or stir halfway through the cooking process.
  4. 10. To _______ flies, especially during warmer months, screen open doors and windows with 1/16th of an inch mesh.
  5. 14. Hand __________ are NOT approved handwash techniques and are not acceptable substitutes to handwashing when preparing foods.
  6. 17. Food must be kept _____ at 135 degrees to keep food safe.
  7. 18. Every ___________ is required to have a thermometer and must be located where it is easy to see when you open the door. Every refrigerator should be operating at 41 Degrees or less.
  8. 19. Wash your hands and _______ gloves between activities.
  9. 22. If food falls into the danger zone, _______ can grow.
  10. 24. The __________ are required to report to the PIC when ill with diarrhea, vomiting, jaundice, and sore throat with fever.
  11. 27. After sneezing, coughing, eating or drinking, you must ________ wash your hands.
Down
  1. 1. Cockroaches, flies, mice and rats can carry disease and cause damage. Prevention and control of these _______ is essential.
  2. 3. Cold food must be kept at 41 _____ to be kept safe.
  3. 5. Items of ________ such as rings, bracelets, and watches may act as a hiding place for foodborne illness causing organisms/germs.
  4. 6. Refer to manufacturer instructions to find out if your thermometer can be __________. This is done to ensure accuracy of food temperatures. Always calibrate your thermometer if is is bumped or dropped.
  5. 8. Raw animal foods have to reach different temperatures to be done or safe. Use a metal-stem probe food __________ to check temperatures while cooking.
  6. 9. Food can be stored for 7 ________ when the refrigerator maintains 41 Degrees or colder.
  7. 11. Food older than 7 days must be __________.
  8. 12. If you have dirty hands or __________, you may contaminate food being prepared.
  9. 13. If the thermometer reads __________ 41 Degrees, use a metal-stem probe food thermometer to check the temperature of food inside of refrigerator.
  10. 15. ________ hands for about 20 seconds with soap and warm running water.
  11. 16. Ready-to-eat potentially hazardous foods must be ______ marked with either the preparation date, use-by date, or date the commercial package was opened.
  12. 20. You must have air ________ around food in the refrigerator.
  13. 21. Call your manager and report that you are sick if you have a sore throat with a ______ or diarrhea.
  14. 23. If you must make food in advance or save leftover food, ______ it as fast as you can to prevent bacteria growth and toxin production.
  15. 25. ________ must be cooked to 165 Degrees and maintain that temperature for at least 15 seconds.
  16. 26. Wash your hands with ________ and water.