ServSafe Ch.3

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Across
  1. 1. In order for a thermometer to be used correctly it must first be __________
  2. 2. We should take the temperature of a roast in the ______ part
  3. 4. short for First in First out
  4. 5. Frozen food should be received _______
  5. 7. ________ danger zone
  6. 8. True or False, it is acceptable to thaw a product as part of the cooking process as long as its minimal internal temperature is reached
  7. 9. When receiving foods they should be ____ 41 degrees F
  8. 10. shortened form of temperature controlled for safety
  9. 11. True or false, it is acceptable to cool products in the walk-in
Down
  1. 1. People with this kind of immune system are considered at risk for food borne illness
  2. 2. What we use to check the temperature of foods
  3. 3. the minimum internal cooking temperature for this is 165 F
  4. 5. Number of hours to cool something from 70 to below 41 degrees
  5. 6. This and whole cuts of meat need to be cooked to 145 F
  6. 7. number of hours to cool something from 135 to 70 degrees