The Flow of Food: Service

4. _____ Service (7 letters) – Food prepared and served away from the establishment, requiring specific handling procedures.
5. (11 letters) – A device used to measure the internal temperature of food to verify it is cooked, held, or stored at safe temperatures.
7. (11 letters) – This is checked every 2 hours to ensure proper heat.
9. _____ Safety Management System (4 letters) – A group of programs, procedures, and measures to help prevent foodborne illness.
10. (5 letters) – _____ contamination. The transfer of harmful microorganisms from one surface or food to another.
11. _____ Machines (7 letters) – Devices that dispense food or beverages and require strict hygiene standards for safe operation.

1. (6 letters) – These must include the food name and expiration date when food is prepared on-site and stored for later use.
2. (6 letters) – Personal protective equipment worn to prevent contamination when handling ready-to-eat food.
3. (9 letters) – Process of warming previously cooked food to the required minimum internal temperature before serving.
6. _____ Holding (4 letters) – The practice of keeping food at 41°F (5°C) or lower to prevent bacterial growth.
8. (3 letters) – Foods that require careful monitoring to prevent the growth of harmful bacteria. abbreviation of Time-Temperature Control for Safety