Across
- 4. Color of cutting board used for cooked turkey.
- 5. How do you dry a surface or piece of equipment that has been sanitized?
- 8. This is used to check the concentration of sanitizer.
- 11. The only type of jewelry that can be worn on the hands and wrist. Must be a smooth surface.
- 12. Foods that have FAT TOM present allow for this to grow.
- 14. How many common food allergens are there?
- 17. The water temperature that is best for washing hands.
- 19. What is the temperature range between 40 & 140 degrees?
- 21. Describe how we inspect frozen food upon delivery to ensure that it has not been subject to time & temperature abuse.
- 23. In storage areas, how many inches off of the floor should items be stored?
- 24. Which cutting board is used for Washed Raw Fruits & Vegetables?
- 25. The part of the food the thermometer needs to be placed when taking it's temperature.
- 26. The number of steps in the hand washing process.
- 28. These should be stored with the serving end in the hot food between meal periods.
- 30. The name for the areas of the kitchen that must be sanitized.
- 33. What are these called?: Do I know how to do the job, do I have the right equipment, is my environment safe?
- 34. You must put on a new disposable ____when getting ready to handle ready to eat food (after completing the hand washing process).
Down
- 1. How many seconds do you need to wash your hands?
- 2. Cooling process when going from 140 degrees Fahrenheit to 70 degrees Fahrenheit within two hours, 70 degrees Fahrenheit to 40 degrees Fahrenheit within 4 hours.
- 3. This solution must be checked to see if it is in the correct concentration by checking the concentration and recording it in the log.
- 6. The process of making sure that a thermometer is reading accurately in an ice bath, and adjust or replace as necessary.
- 7. How many specific things/instances/actions cause food to become unsafe?
- 9. How many seconds does reheated food need to be heated to 165 degrees fahrenheit?
- 10. Poor personal hygiene and poor/improper hand washing is the number one cause of spreading this.
- 13. Sanitizing will reduce the number of these to a safe level.
- 15. How many acceptable ways are there to thaw food?
- 16. All of these are signs of an ______ _____: difficulty breathing, coughing, sneezing, watery eyes, itch, bumpy red skin (rash), vomiting, anaphylaxis.
- 18. Food contact surfaces are required to be ______.
- 20. Never use your ____ to dry your hands.
- 22. What must be stored separately from paper goods?
- 27. The "saying" that we use to determine items are properly rotated to ensure older items are used before newer items.
- 29. What is the abbreviation for Hazard Analysis Critical Control Points?
- 31. What type of food needs to be heated to 165 degrees Fahrenheit?
- 32. What is the abbreviation for Food, Acidity, Time, Temperature, Oxygen, Moisture?