Across
- 1. Equipment temperatures are recorded ________ each day.
- 4. The name of our chemical company.
- 6. What is our menu planner's last name?
- 9. TCS foods kept under refrigeration can be held a maximum of _____ days.
- 10. The minimum temperature for hot holding is One Hundred _______ Five degrees
- 12. In a 3 compartment sink is 110 degrees is the temperature of which sink?
- 14. What color is Ralph's truck?
Down
- 2. The food safety checklist is done how often?
- 3. What district did Cheryl work for previously?
- 5. Washed and rinsed dishes need to be submerged in sanitizer for ______ seconds.
- 7. Which foods need to hold the temperature of 165 degrees for 15 seconds.
- 8. If a food item does not meet a required temperature, log a _________ action.
- 11. The H in HACCP stands for what?
- 13. Sanitized dishes are allowed to _____ dry.