ServSafe Chapter 4

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Across
  1. 4. true or false it is not necessary to tell guests about "secret" ingredients if they have an allergy
  2. 5. raw_______ is always store on the bottom shelf
  3. 8. Cross-Contamination occurs when _______, chemicals or physical contaminants are transferred from an item or surface to food
  4. 11. cross-contact is when food comes in contact with an _________
  5. 13. all items in self-serve should have ______ serving utensils
  6. 14. when can you use old chemical containers to store food
  7. 16. food must be stored this many inches above the ground
  8. 17. there are _____ primary food allergens
  9. 19. the first step to starting a new prep project is to clean and _____ the station
Down
  1. 1. you serve ice only with an ice ______
  2. 2. Grab plates by the _______ or edge
  3. 3. only store towels for sanitizing in buckets of _______
  4. 6. ready to eat foods are always stored on the ____ shelf
  5. 7. In a perfect world chemicals are stored in a ______ area
  6. 9. never store food _______ chemicals
  7. 10. Food in self-serve areas needs to be ________ clearly
  8. 12. when serving drinks only grab glasses by the base, middle, or ______
  9. 15. Refuse cans of food if they are dented, ______, or have swollen ends
  10. 18. ____meat and fish are cooked to a minimum internal temperature of 155° F
  11. 20. true or false prepped produce should be stored at 41° F or lower