SERV. Safe Ch. 6

12345678910111213141516
Across
  1. 4. what type of eggs should be cooked or held at 41 degrees or below
  2. 5. placing food in an ice-water bath is method for ___________ it
  3. 6. when partially cooking food, you cool the food __________ after cooking
  4. 10. meat, poultry, _________, and eggs should not be offered on a kids menu if raw
  5. 11. an ice scoop should be stored ___________ of the machine
  6. 12. a method to cool food is to _______ the size
  7. 13. you should never use a _________ to scoop ice
  8. 15. using pasteurized eggs for high risk populations gives you less of a ______ of food-borne illness
Down
  1. 1. you can cool food by stirring it with an ice ________
  2. 2. food that is not presented honestly should be________ out
  3. 3. when checking the temperature of TCS foods, you should check the temperature in the __________ part
  4. 6. it is important to wash produce before prepping because it prevents food-borne_____________
  5. 7. you can __________ by putting it in the microwave
  6. 8. food that is going to be further cooled should be stored __________ covered
  7. 9. how many readings should you take when taking the temperature of TCS foods
  8. 10. the total cooling process cannot take longer than ____ hours
  9. 14. what is placed next to an item on a menu when it has consumer advisory
  10. 16. salads should be stored less than _________ days at 41 degrees or lower