NRFSP Part 3a

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Across
  1. 2. keep your hot foods ______ and your cold foods cold
  2. 3. you must wash your hands when switching between working with _____ and RTE foods
  3. 4. ________should not be worn while cooking
  4. 6. food must be store 6 _______ off the floor
  5. 9. temperature _________ is keeping food in TDZ for too long
  6. 10. Salmonella ________must be reported if an employee is diagnosed with it
  7. 11. a person who carries an illness but has no symptoms
  8. 12. you must wash your hands before putting on _____
  9. 13. a period when microorganisms are inactive and do not multiply
  10. 14. first in first out
Down
  1. 1. ________ action is fixing a problem
  2. 5. Temperature abuse can occur with inadequate _______
  3. 7. will ensure the accuracy of thermometers
  4. 8. dry storage must be 50-60% ____________