Across
- 3. must be kept away from food and food prep and kept in labeled containers
- 4. food and drug administration
- 7. abbreviation we use for foods that need time and temperature control for safety
- 8. maximum temperature cold foods must be held in degrees F
- 9. a common food borne illness that is found in dairy and poultry and eggs
- 10. abbreviation for how we rotate food based on the expiration date
- 11. the number of days you can keep RTE (ready to eat) TCS (time temperature control for safety) food
- 12. bacteria found in the intestines of both people and animals
- 13. the amount of seconds to properly wash your hands
- 14. must be accessible at all times not blocked and fully stocked
Down
- 1. used to make sure sanitizer solution is at the proper concentration
- 2. worms that live in fish/meat
- 5. the sanitation solution that has a proper concentration of 200-400 PPM
- 6. caused by consuming contaminated foods or beverages
- 10. the amount of hours in-use utensils/tools must be washed, rinsed and sanitized