SERV Safe Ch. 6- The Flow of Food

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Across
  1. 1. Smoking food to _____ it
  2. 2. Store ______ outside of an ice machine in a clean, protected location
  3. 7. Loosely cover food containers before _____ them.
  4. 8. Place it in a _____ chiller
  5. 10. Make sure produce does not touch surfaces exposed to ____ meat, seafood, or poultry.
  6. 12. Place food in an ___- water bath
  7. 13. Cut _____ items into smaller pieces
  8. 14. The total cooling process cannot take longer than __ hours
Down
  1. 1. stir with and ice _____
  2. 3. Wash _____ before prepping
  3. 4. If food has not reached 70 ____ within 2 hours the food must be reheated and cooled again
  4. 5. Reach the required _____ internal temperature
  5. 6. never use ____ to scoop ice
  6. 9. Divide large containers of food into ____ containers
  7. 11. Food that is not presented honestly must be ____ out.