ServSafe Chapter 5

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Across
  1. 3. stage where ingredients and cleaned, cut and made ready for cooking
  2. 6. act of accepting and inspecting deliveries in the kitchen
  3. 7. delivering prepared food to customers or guests
  4. 8. keeping hot ready to eat food at the proper temperature until serving
  5. 9. label identifying the source and harvest date of shellfish
  6. 10. reducing food temperature quickly to prevent bacterial growth
Down
  1. 1. heating cooled food again to a safe serving temperature
  2. 2. where food and supplies are kept to maintain quality and safety
  3. 4. act of acquiring ingredients and supplies for the kitchen
  4. 5. bringing food to the proper temperature to ensure it is safe to eat
  5. 6. action taken to remove unsafe products from use or sale