SafeStaff Chap 5,6,7

1. If thawing using a _____, food must be cooked immediately and completely afterward.
3. Food cools faster when divided into ____ batches.
5. In two-stage cooling, food must be cooled from 70*F to 41*F within ______.
8. If thawing food under running water, the water must be _____ degrees of lower.
11. The safest method for thawing food.
13. Must be a priority for all employees to help maintain a sanitary food service facility.
14. The minimum internal cooking temperature for cooking _____ is 165*F.
15. The thermometer should be washed, rinsed and _____ between each use.
16. ____ foods should be held at 135*F or higher.
17. Foods offered on a children's menu should be _____.
19. In two-stage cooling, food must be cooled from 135*F to 70*F within ______.
22. This is used to measure food temperature every 4 hours.
24. When a container of hot food is submerged into ice water.
25. _____ foods should be held at 41*F or lower.

2. It is necessary to regularly do this to thermometers to ensure accurate readings.
4. Blasts chilled air over food for faster cooling.
6. Regulas self _____ of the establishment are necessary to look for signs of pests.
7. Microorganisms can grow quickly in food between 41*F-135*F, known as the_____
9. Never put ____ into a refrigerator for cooling.
10. Reduces harmful microorganisms to safe levels.
12. The minimum internal cooking temperature for cooking _____ is 155*F.
18. When taking a food temperature reading, insert the thermometer into the _____ part of the food item.
20. The removal of food residues, dirt and grease.
21. The minimum internal cooking temperature for a whole roast is 145*F.
23. Keep a written _____ of food temperatures each time they are measured.