SERV. Safe Ch. 6

3. an ice scoop should be stored ___________ of the machine
5. what type of eggs should be cooked or held at 41 degrees or below
7. using pasteurized eggs for high risk populations gives you less of a ______ of food-borne illness
10. food that is not presented honestly should be________ out
11. when partially cooking food, you cool the food __________ after cooking
12. the total cooling process cannot take longer than ____ hours
13. salads should be stored less than _________ days at 41 degrees or lower

1. you should never use a _________ to scoop ice
2. you can cool food by stirring it with an ice ________
4. placing food in an ice-water bath is method for ___________ it
6. how many readings should you take when taking the temperature of TCS foods
7. a method to cool food is to _______ the size
8. meat poultry, _________, and eggs should not be offered on a kids menu if raw
9. it is important to wash produce before prepping because it prevents food-borne_____________
10. when checking the temperature of TCS foods, you should check the temperature in the __________ part