Food Safety

2. Using an _____ wipe is one way to sanitize the thermometer
4. Temperatures for _____ foods at or below 41 degrees Fahrenheit.
9. Checking _________ of food and storage units should be a routine part of the employee’s work day
12. Use ______ cloths and pails for cleaning and sanitizing to avoid cross contamination
13. Infrared thermometers do not come in contact with food so there is not a risk of cross _____
14. Food ______ is critical as food flows through an operation
15. Remember you are ________ for ensuring the safety of food served in your operation.

1. Open cuts or wounds must be covered with both a bandage and ______ or finger cot after hands have been washed
3. Handwashing sinks should only be used for _______
5. When perishable food is received, it should be checked to ensure that temperatures are not in the _____zone of 41 to 135 degrees Fahrenheit
6. As a food production worker, you should not drink or eat food in the ________ area
7. Temperatures for hot foods should be at or above 135 degrees Fahrenheit
8. One of the most important steps to serving safe food is the proper cleaning and ________ of equipment
10. Your ______ should be covered with a clean apron before beginning work
11. _______ in sinks or buckets should be changed several times a day