ServSafe Chapter 3

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Across
  1. 2. short for First in First out
  2. 3. the minimum internal cooking temperature for this is 165 F
  3. 5. This and whole cuts of meat need to be cooked to 145 F
  4. 9. Number of hours to cool something from 70 to below 41 degrees
  5. 11. We should take the temperature of a roast in the ______ part
  6. 13. When receiving foods they should be ____ 41 degrees F
  7. 14. ________ danger zone
Down
  1. 1. What we use to check the temperature of foods
  2. 2. Frozen food should be received _______
  3. 4. number of hours to cool something from 135 to 70 degrees
  4. 6. True or false, it is acceptable to cool products in the walk-in
  5. 7. People with this kind of immune system are considered at risk for food borne illness
  6. 8. shortened form of temperature controlled for safety
  7. 10. In order for a thermometer to be used correctly it must first be __________
  8. 12. 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