Across
- 2. Cut melons, cut tomatoes, lettuce, deli meats
- 6. Required amount of offered fruit at lunch for 9-12th grade
- 7. Vegetable subgroup for green beans
- 8. Blood Borne Pathogen
- 9. Important setting to change when switching from Breakfast to Lunch cashiering
- 14. What to have on hand for subs to follow
- 15. This daily paperwork backs up meal counts
- 17. Type of sanitizer we use
- 18. Hours of training required for staff who work more than 20 hours a week
- 20. Food borne illness that grows at fridge temps
Down
- 1. School district employees are ________ reporters for student safety
- 3. 41-135 degrees
- 4. Timesheets must be submitted on this device
- 5. Clean food contact surfaces every _____ hours
- 8. 135 degrees and above
- 10. Amount of milk types required to offer at breakfast
- 11. Who you must contact with any absences
- 12. Acronym for our new free meal program
- 13. Federal office which funds our program
- 14. Our new timesheet and absence software
- 16. New Rose Valley Lead
- 19. Students must take _____ cup fruit or vegetable at lunch
- 21. Standard non-dairy milk substitute