Across
- 2. The PIC is the ______ in charge at the place where food is being prepared.
- 4. The most important reason to wash, rinse and sanitize cutting boards it to ______ bacteria from one food from contaminating another food.
- 7. Foods cooked in _____ such as meat, poultry, fish and eggs must be cooked to 165 Degrees and let stand for 2 minutes after cooking. Cover food and rotate or stir halfway through the cooking process.
- 10. To _______ flies, especially during warmer months, screen open doors and windows with 1/16th of an inch mesh.
- 14. Hand __________ are NOT approved handwash techniques and are not acceptable substitutes to handwashing when preparing foods.
- 17. Food must be kept _____ at 135 degrees to keep food safe.
- 18. Every ___________ is required to have a thermometer and must be located where it is easy to see when you open the door. Every refrigerator should be operating at 41 Degrees or less.
- 19. Wash your hands and _______ gloves between activities.
- 22. If food falls into the danger zone, _______ can grow.
- 24. The __________ are required to report to the PIC when ill with diarrhea, vomiting, jaundice, and sore throat with fever.
- 27. After sneezing, coughing, eating or drinking, you must ________ wash your hands.
Down
- 1. Cockroaches, flies, mice and rats can carry disease and cause damage. Prevention and control of these _______ is essential.
- 3. Cold food must be kept at 41 _____ to be kept safe.
- 5. Items of ________ such as rings, bracelets, and watches may act as a hiding place for foodborne illness causing organisms/germs.
- 6. Refer to manufacturer instructions to find out if your thermometer can be __________. This is done to ensure accuracy of food temperatures. Always calibrate your thermometer if is is bumped or dropped.
- 8. Raw animal foods have to reach different temperatures to be done or safe. Use a metal-stem probe food __________ to check temperatures while cooking.
- 9. Food can be stored for 7 ________ when the refrigerator maintains 41 Degrees or colder.
- 11. Food older than 7 days must be __________.
- 12. If you have dirty hands or __________, you may contaminate food being prepared.
- 13. If the thermometer reads __________ 41 Degrees, use a metal-stem probe food thermometer to check the temperature of food inside of refrigerator.
- 15. ________ hands for about 20 seconds with soap and warm running water.
- 16. Ready-to-eat potentially hazardous foods must be ______ marked with either the preparation date, use-by date, or date the commercial package was opened.
- 20. You must have air ________ around food in the refrigerator.
- 21. Call your manager and report that you are sick if you have a sore throat with a ______ or diarrhea.
- 23. If you must make food in advance or save leftover food, ______ it as fast as you can to prevent bacteria growth and toxin production.
- 25. ________ must be cooked to 165 Degrees and maintain that temperature for at least 15 seconds.
- 26. Wash your hands with ________ and water.