Portions and Kitchen Knowledge

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Across
  1. 3. PORTION SIZE FOR MM5 TURKEY SAUSAGE
  2. 4. MINUTES WE HAVE TO DELIVER A ROOM SERVICE TRAY FROM THE TIME THE TICKET IS PRINTED
  3. 6. NUMBER OF TIMES WE CHECK HOLDING TEMPS DURING SERVICE
  4. 8. FIRST THING WE DO WHEN GREETING A CUSTOMER
  5. 9. WHAT MACRONUTRIENT WE CHECK ON THE TICKETS FOR BG CHECKS
  6. 11. PORTION SIZE FOR CHICKEN BREAST
  7. 13. SHOES ARE REQUIRED TO BE NON____
  8. 14. PPE WE ARE REQUIRED TO USE WHILE USING A KNIFE
  9. 16. STANDARD SERVING SIZE FOR SEAFOOD IN OUNCES
Down
  1. 1. FIRST THING TO DO UPON ENTERING THE KITCHEN
  2. 2. ALL PACKAGED ITEMS NEED A LABEL WITH THIS ON IT
  3. 5. PORTION SIZE FOR BREAKFAST POTATOES
  4. 7. WHAT THE FNS DEPT IS
  5. 10. COLOR THAT INDICATES A PAPER SERVICE TRAY
  6. 12. COLOR THAT INDICATES A HIGH RISK TRAY
  7. 15. MAX NUMBER OF HOURS SANITIZER CAN SIT FOR