ServSafe Chapter 6

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Across
  1. 3. The total cooling process cannot take longer than _____ hours
  2. 5. When checking the temperature of TCS foods, reach the required _____ internal temperature
  3. 7. Salads should be stored for less than _____ days at 41 degrees or lower
  4. 8. Pasta, chicken, and ______ salad are examples of salads that may contain TCS foods
  5. 11. A _____ is a document issued by your regulatory authority that allows a regulatory requirement to be waived or changed
  6. 12. Consumer advisories must be included on a menu if a menu item includes _____ or undercooked food
  7. 14. Cool TCS foods from 135 degrees to 41 degrees within 6 _____
  8. 15. Meat, poultry, _____, and eggs are advised against offering on a children's menu if they are undercooked
Down
  1. 1. Never use a _____ to scoop ice or touch ice with hands
  2. 2. Ice scoops should be stored _____ ice machines in a clean, protected location
  3. 4. Food reheated for _____ service should be heated to any temperature if it was cooked and cooled correctly
  4. 6. When checking the temperature of TCS foods, take at least _____ readings in different locations
  5. 8. _____ eggs should either be cooked promptly or held at 41 degrees or lower
  6. 9. Food that is not presented honestly should be _____ out
  7. 10. For cooling food, cut _____ items into smaller pieces
  8. 13. When prepping food, it is important to work in small batches and return prepped food to coolers as soon as possible because it limits time-temperature _____