ServSafe Terms

123456789101112131415161718
Across
  1. 4. the process of partially cooking some or all your ingredients ahead of time.
  2. 7. Equipment that cools food very quickly by rapidly blowing cold air over it
  3. 10. Advise customers who order raw or undercooked TCS food of the increased risk of foodborne illness
  4. 12. Take the temperature in the ___________ part of food
  5. 15. TCS
  6. 17. physical barrier made from transparent material design to reduce exposure to airborne contaminants
  7. 18. Raw unpasteurized eggs that have been cracked and combined together
Down
  1. 1. ROP
  2. 2. 41 Degrees to 135 Degrees
  3. 3. RTE
  4. 5. Heat-treatment process that destroys pathogenic microorganisms in certain foods and beverages.
  5. 6. A footnote must state that the item is raw or undercooked, or contains raw or undercooked ingredients.
  6. 8. A written notice posted for the public to see
  7. 9. Whole eggs that are packed in cartons or in bulk
  8. 11. A document issued by your regulatory authority that allows a regulatory requirement to be waived or changed.
  9. 13. Keeping hot foods ready to serve
  10. 14. Also known as an ice paddle. Used to cool food quickly
  11. 16. A mixture of ice and water used to cool food quickly