Chapters 5,6,7 Food Safety and Sanitation

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Across
  1. 1. disease outbreaks are caused at times by sick employees an poor hygienic practices
  2. 3. that can contribute to foodborne disease outbreaks are cause often by hands
  3. 6. regulations prohibit persons who are sick with a disease to work as a food handler as long as the illness is in communicable stage
  4. 8. foods to proper temperature
  5. 9. products not to be properly cooked need to be adequately frozen before service
  6. 10. 135F is where to keep TCS foods
  7. 13. cool TCS foods
  8. 14. TCS foods under refrigeration, running water or during the cooking process
  9. 15. hands with a good lather and vigorously friction rub for 20 to 30 seconds
Down
  1. 2. towels are not to be used
  2. 4. need to be checked often for accuracy
  3. 5. need to be properly cleaned, treated and protected to prevent contamination
  4. 7. foods are called time/temperature control for safety foods
  5. 8. food temperatures often with an approved thermometer
  6. 11. 41F is where to keep TCS foods
  7. 12. areas and food preparation areas should not be where smoking, drinking or eating take place