SERV Safe

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Across
  1. 3. keep ___ meat, fish, and poultry separate from ready-to-eat foods
  2. 4. do not use __ as an ingredient if it was used to keep food or beverages cold
  3. 5. do not let customers ___ dirty plates or dirty utensils at self-service areas
  4. 8. ___ reserve uneaten bread
  5. 9. you should always try to prevent time-temperature ___ and
  6. 10. keep ___ food at 135 degrees Fahrenheit
  7. 11. keep ___ food at 41 degrees Fahrenheit
  8. 12. stock food ___ with the correct utensils for dispensing food
Down
  1. 1. keep TCS foods at the correct ___
  2. 2. dispense TCS food in its ___ container
  3. 6. you should check temperatures at least every ___ hours
  4. 7. use ___, food grade containers designed to stop food from mixing, leaking or spilling
  5. 8. ___ use hot-holding equipment to reheat food unless it's designed for it
  6. 11. if you preset tableware, prevent it from being ___