serv safe chapter 7&8

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Across
  1. 2. Food not held at 41 degrees or lower should be _________
  2. 5. cold food can be held ____ temperature control for up to 6 hours
  3. 7. Check the _____ temperature
  4. 9. wear ____ use gloves when handling ready to eat food
  5. 10. ____ food displays with correct utensils for dispensing food
  6. 12. How should food be identified?
  7. 13. Holding ____ without temperature control
  8. 14. Use ____ guards
Down
  1. 1. Store ___ meat, poultry, and seafood, and ready-to-eat items separately
  2. 3. do not let customers ____ dirty plates
  3. 4. do not let customers use dirty _____ at self service areas
  4. 6. _____ foods should be held at 135F degrees or higher
  5. 8. Throw out food that ____ 70 degrees F
  6. 10. it is _____, served, or thrown out within 4 hours
  7. 11. _____ foods should be held at 41F degrees or lower