SERV Safe Ch. 7 & 8

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Across
  1. 3. Stock food displays with the _ utensils for dispensing food.
  2. 5. Hot food should be sold, served, or discarded after _ hours.
  3. 6. Keep raw fish, meat, or poultry _ from ready to eat food.
  4. 8. Table settings are _ when guests are seated.
  5. 9. Hot food has labels specifying when the item must be _ out.
  6. 11. Temperature should be checked at least every _ hours.
  7. 12. Wear _ use gloves when handling ready to eat food.
Down
  1. 1. Cold food can be held _ temperature control for up to 6 hours.
  2. 2. Use _ guards to prevent contamination.
  3. 3. Table settings are _ after guests have left.
  4. 4. _ foods should be held at 41 degrees or lower.
  5. 6. Cold food should be sold, served, or discarded after _ hours.
  6. 7. _ foods should be held at 135 degrees or higher.
  7. 9. Food not held at 41 degrees or lower should be _ out.
  8. 10. Do not let customers _ dirty plates.