Chapter 5 Crossword

Edit Answers
12345678910111213141516171819
Across
  1. 1. Store items away from walls and at least ___ inches off the floor
  2. 6. Inspect the food to make sure it was received at the right ___
  3. 8. Deliveries should come at ____ hours
  4. 9. Do NOT ___ coolers or freezers
  5. 11. Food labels should include the ___ mark of the food
  6. 13. The packaging MUST be ___ when delivered
  7. 15. RTE TCS food must be marked if held for longer than __ hours
  8. 17. Items should be delivered with their ___ packaging
  9. 19. Inspect the food temps with a ___ when receiving
Down
  1. 1. RTE TCS food can be stored for only ___ days if its held at 41 or lower.
  2. 2. Fish that will be eaten raw or partially cooked, must be received with the correct ___
  3. 3. Shellfish must be received with a ___ identification tag
  4. 4. Many operations use the ____ method to rotate their refrigerated, frozen, and dry food during stoage
  5. 5. You MUST ___ this item if it looks or feels damaged during delivery
  6. 7. The RTE food mast be stored ___ the raw meats
  7. 10. Store raw foods ___ from the RTE foods
  8. 12. This kind of delivery allows suppliers to have access to the operation when closed
  9. 14. You CANNOT puncture ___ foods when checking the temperature
  10. 16. When Combining food in a dish with different use by dates, the discard date of the dish should be based on the ____ prepped food
  11. 18. The shellfish must be kept on file for __ days from the date the last shellfish was used