Across
- 2. The removal of this is required when exiting the kitchen and using the restroom.
- 4. What should a food handler do after leaving and returning to the prep area?
- 5. On duty employees must swipe this for their daily shift meal.
- 8. Required from a physician if absent for more than 3 days when sick.
- 9. Food requiring time and temperature control to limit pathogen growth.
- 11. Notify this person when arriving more than 5 minutes late to shift.
- 12. Stand at least 300 feet away from the building during this type of emergency.
- 15. The process of heating food to a specific temperature to kill harmful microorganisms.
- 17. Possible outcome for those who don't adhere to rules/policies.
- 19. These are to be worn when handling any food which is to be prepped/served/cooked by employees.
- 21. Action must be done before changing into street clothes.
- 22. When are visitors allowed in the workplace?
- 24. The recommended method for thawing frozen food safely.
- 27. Personal belongings are to be kept in ____, and not carried or stored in the work area.
- 30. When receiving goods, assess their quality using appearance, texture, and odor.
- 31. Appropriate action for hot TCS food left unrefrigerated during a six-hour power outage.
- 32. These must be worn over facial hair when on duty.
- 33. Part of the plate a food handler should avoid touching when serving customers.
- 34. Expired, damaged, soiled, or incorrectly stored food are examples of ____ food.
- 36. Jewelry is a potential source of ____ contamination.
- 37. Milk, soy, eggs, wheat, fish, peanuts, shellfish, and tree nuts are major causes of adverse reactions
- 38. Prevent cross contamination by using separate _____ for customers with allergens.
- 39. A long sleeve shirt is only allowed ____ your uniform top.
Down
- 1. This station should have a garbage container, hot and cold water, signage, a way to dry hands, and soap.
- 3. Tool useful for checking the temperature of large or thick food.
- 6. Personal cell phones must only be used during this time.
- 7. Who should you clock in and out for?
- 10. Make sure to do this before taking your break.
- 13. The process of cooling hot food from 135F to 70F within two hours.
- 14. Food becomes unsafe from __ _______ abuse, cross- contamination, poor personal hygiene, poor cleaning and sanitizing.
- 16. Work shoes should be this color.
- 18. To maintain hygiene for opened or drained infected wounds, cuts, and boils
- 20. Food that can be eaten without further: preparation, washing, and cooking
- 23. This number of rings is allowed on each hand. (ex: 5=five)
- 25. Self service areas are vulnerable to this.
- 26. Store ready- to eat- food on this shelf.
- 28. Nametags must be worn on this side of the uniform shirt.
- 29. SIU is a ____ - free campus.
- 32. How frequently are paychecks received?
- 35. Unacceptable action in sinks for food prep or waste water.