Across
- 2. Food not held at 41 degrees or lower should be _________
- 5. cold food can be held ____ temperature control for up to 6 hours
- 7. Check the _____ temperature
- 9. wear ____ use gloves when handling ready to eat food
- 10. ____ food displays with correct utensils for dispensing food
- 12. How should food be identified?
- 13. Holding ____ without temperature control
- 14. Use ____ guards
Down
- 1. Store ___ meat, poultry, and seafood, and ready-to-eat items separately
- 3. do not let customers ____ dirty plates
- 4. do not let customers use dirty _____ at self service areas
- 6. _____ foods should be held at 135F degrees or higher
- 8. Throw out food that ____ 70 degrees F
- 10. it is _____, served, or thrown out within 4 hours
- 11. _____ foods should be held at 41F degrees or lower