Across
- 3. ________ holding is when you keep food cold by using refrigeration or ice.
- 4. Keep different types of raw meats ________ from each other.
- 7. Potentially _________ foods are when moist, nutrient-rich foods that support growth of bacteria when the temperature is between 41 degrees F and 135 degrees F.
- 10. The formula for _________ is 1-2 teaspoons of bleach per 1 gallon of water.
- 13. Many viruses get into _____ from lack of handwashing, especially after using the toilet and then touching food.
- 16. It takes more than soap and water to keep a food business ____.
- 20. A metal-stem probe __________ is used to take temperatures of food.
- 21. Wash, rinse and ___________ the cutting board or surface and all utensils every time you finish a job or between preparing different foods.
- 22. As a food handler, you must ________ cross contamination.
- 26. Be sure that you ____________ and follow the directions!
- 27. If chemicals must be stored in the same room as food, make sure they are in their own area, and _______ the food and utensils.
- 29. A _______ are germs that can only reproduce inside of a living cell. It takes a small number of viruses to make someone sick.
- 30. Can you read the ________? If they aren't easy to see, ask your manager to re-label them so that everyone can read them.
- 31. Keep _________ away from food and clean utensils.
- 32. The correct steps for cleaning utensils, food contact surfaces and equipment are wash, _____, and sanitize.
Down
- 1. You want all the food you use to be _________ and safe.
- 2. Wash your hands before working with food, and before wearing _____.
- 5. What you must do to your hands between handling raw meat and foods that will not be cooked.
- 6. If you put chemicals in a different ________, label them clearly.
- 8. _________ are germs with only one cell that can multiply into large numbers when food is in the danger zone for more than 4 hours.
- 9. ________ is the process of making a cold food hot before placing on a warming unit. Food must be heated from 41 degrees F to 165 degrees F within 2 hours.
- 11. Store raw meat, fish and poultry on ________ shelves of refrigerator.
- 12. In this study guide, ________ are referred to the ingredients in cleaning and sanitizing or pesticide products that can make people sick if eaten.
- 14. Tiny worms that live in fish, meat and humans are called __________.
- 15. Always ________ unwashed food or raw food away from ready-to-eat food.
- 17. ______ all chemicals in the bottles or boxes they come. Clearly label them if you put them in another container.
- 18. Don't let raw meats such as beef, pork, lamb, fish or poultry ______ onto foods that will not be cooked before serving.
- 19. _______ store foods that will not be cooked before serving, in the same container as raw meat, fish or poultry.
- 23. The Danger ____ is between 41 degrees F, and 135 degrees F.
- 24. Follow the cleaning __________ for each piece of equipment in the kitchen.
- 25. Make sure that you ________ what the directions say for using chemicals, read the labels and talk to your manager about when to use them, and how much to use.
- 28. You don't want to take a chance of chemicals _________ onto food and utensils.