SERV. Safe Ch. 6

4. what type of eggs should be cooked or held at 41 degrees or below
5. placing food in an ice-water bath is method for ___________ it
6. when partially cooking food, you cool the food __________ after cooking
10. meat, poultry, _________, and eggs should not be offered on a kids menu if raw
11. an ice scoop should be stored ___________ of the machine
12. a method to cool food is to _______ the size
13. you should never use a _________ to scoop ice
15. using pasteurized eggs for high risk populations gives you less of a ______ of food-borne illness

1. you can cool food by stirring it with an ice ________
2. food that is not presented honestly should be________ out
3. when checking the temperature of TCS foods, you should check the temperature in the __________ part
6. it is important to wash produce before prepping because it prevents food-borne_____________
7. you can __________ by putting it in the microwave
8. food that is going to be further cooled should be stored __________ covered
9. how many readings should you take when taking the temperature of TCS foods
10. the total cooling process cannot take longer than ____ hours
14. what is placed next to an item on a menu when it has consumer advisory
16. salads should be stored less than _________ days at 41 degrees or lower