Servsafe Chapter 7

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Across
  1. 1. Hold dishes by the ______ or edge
  2. 3. When delivering food off-site, use ______ containers
  3. 5. Located 14 inches above the counter and 7 inches beyond food
  4. 9. Where should you hold flatware
  5. 10. Never ______ uneaten food to another customer
  6. 11. A pair of ______ can stop contact with food
  7. 12. Label food with a ______ date and time
  8. 13. ______containers should be stored away from food-prep
  9. 15. Hold cold TCS Foods at ______ degrees or lower
  10. 16. You can re-serve _______, repackaged food
Down
  1. 2. Hold hot TCS Foods at ______ degrees or higher
  2. 4. Acts as a barrier between server and food
  3. 6. Food handlers should wear these when handling ready-to-eat food
  4. 7. Never use a _____ scoop for ice
  5. 8. How often do you check vending machine products
  6. 14. You must _____ utensils if you want to preset the table with them
  7. 15. How many hours can pass before you need to check food temperatures