Across
- 4. Self service areas are vulnerable to this
- 5. What is the maximum water temperature allowed when thawing food under running water?
- 7. Culinary and nutrition services main supplier
- 8. Someone who has celiac and ingests foods with gluten can lead to _____ to the lining of the small intestine.
- 11. Must be read to identify allergens in food products
- 12. Number of seconds that meats (excluding roasts) must be held when checking temperatures
- 17. Which part of the plate should a food handler avoid touching when serving customers?
- 20. Protein found in wheat, barley, rye, and triticale
- 22. What chemical is used to rinse drains?
- 23. New Color of cutting board for allergies and Celiac
- 25. Sensitivity to gluten is called a ____.
- 28. Use ___ fryers and cooking oils for customers with allergens
- 30. This is a common symptom of accidental gluten ingestion.
- 32. Foods should be cooled from 135* to 70* within how many hours?
- 33. What type of pan should be used for cooling foods?
- 34. Common symptom of food allergy
- 35. How long does someone with celiac have to follow a gluten free diet?
- 36. Cold food cannot be stored above this temperature
- 38. What chemical is used for mopping waxed floors?
- 39. What is the minimum time in seconds to wash hands with soap?
Down
- 1. What food group is commonly associated with gluten?
- 2. If you are reheating food, what is the temperature that the food must reach? (Ex. 115F = oneonefive)
- 3. True or False: You can reuse gloves
- 6. Occurs when the same gloves are used for non-allergen foods and foods containing allergens
- 8. Reject canned items with this packaging flaw
- 9. Number of top food allergens
- 10. A life-threatening symptom to an allergen that can involve fatal respiratory problems and shock.
- 13. What is the Temperature Danger Zone? (answer as twoone for 21 and twoeightfive for 285; twoone-twoeightfive)
- 14. After cooling to 70*, foods should be cooled to 41* or lower within how many hours?
- 15. What is a method of cooling food?
- 16. To reduce the chances of cross contamination, it is important to change your ____ after handling food.
- 18. What chemical should not be free-poured and is found in dispensers throughout the buildings? Hint: It is used for pre-soaking and counters.
- 19. How often should you check the temperature of hot food (in hours)?
- 21. These grow rapidly in the temperature danger zone
- 24. What chemical should not be used when food is present?
- 26. What chemical is used for descaling?
- 27. An autoimmune disease in which the small intestine is hypersensitive to gluten, leading to difficulty in digesting food
- 28. A handwashing station should have a garbage container, hot and cold water, signage, a way to dry hands, and ____.
- 29. Which big 8 allergen makes up tofu
- 31. Almost always protein, but can be found in other food constituents, that have a harmful effect
- 37. Ready-to-eat TCS food must be dated if it will be stored longer than how many hours?