SERV safe ch. 6

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Across
  1. 1. Pasteurized eggs are ______ to use for high risk populations
  2. 4. A document issued by regulatory authority that allows a requirement to be waived or changed is called a _______
  3. 8. ______ eggs should be held at 41 degrees or lower
  4. 9. an ice scoop should be stored in a _____ and protected location
  5. 11. Don't touch ice with ________
  6. 13. the temperature should be checked in the ________ part of the food
  7. 14. Never use a ______ to scoop ice
  8. 15. foods can ____ as part of the cooking process
Down
  1. 1. TCS salads should be stored for less than _____ days at 41 degrees or lower
  2. 2. washing produce removes dirt and ________ from produce
  3. 3. the total cooling process can't take more than ___ hours
  4. 5. TCS salads include pasta, ________, and potato
  5. 6. How many readings should you take when taking the temperature of foods?
  6. 7. Place food in an ___ water bath to cool faster
  7. 10. a consumer advisory should be labeled with an _______
  8. 12. Food must not be misrepresented and should look as ________ as possible
  9. 13. Food that is not presented honestly should be ______ out