SERV safe crossword

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Across
  1. 2. one of the methods for cooling food is to reduce the ___.
  2. 5. never use a ___ to scoop ice.
  3. 8. on a menu, and ___ must be placed next to a menu item that is on the costumer advisory category.
  4. 9. if food is not presented honestly, it must be ___ away.
  5. 10. The internal temp. for ___ is 145 degrees for 4 minutes
  6. 12. raw, unpasteurized eggs
  7. 14. a kitchen tool used for rapidly cooling hot food or liquids
  8. 15. cool TCS foods from 135 degrees to 41 degrees with ___ hours.
Down
  1. 1. powerful refrigerator unit
  2. 3. fresh fruits and veggies
  3. 4. It is important to wash produce because it removes the dirt and ___.
  4. 6. never touch ice with your ___.
  5. 7. ___ grow well in the temperature danger zone.
  6. 11. become liquid or soft as a result of warming
  7. 13. pooled eggs should either be cooked promptly or held at 41 ___ or below.