Servsafe Numbers

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Across
  1. 2. Type of meat that needs to be cooked to 155 degrees F.
  2. 3. Hands should be_________ for 10-15 seconds
  3. 4. this tag needs to be held for 90 days
  4. 7. Ready to eat food can be stored for this many days
  5. 8. Point at which water is 212F. and bubbling
  6. 10. The whole hand washing process takes this many seconds
  7. 12. this dairy product can be recieved at 45 degrees if cooled quickly
Down
  1. 1. Sneeze guard needs to be this many inches above counter
  2. 4. Water should not be any warmer than this temperature when thawing food
  3. 5. You have this many hours to cool food from 70-41 degrees F.
  4. 6. food should be stored this many inches above the floor
  5. 9. point at which water is 32F. and freezes
  6. 11. Items being sanitized in quats or iodine must be soaked this long