SERV safe crossword

2. one of the methods for cooling food is to reduce the ___.
5. never use a ___ to scoop ice.
8. on a menu, and ___ must be placed next to a menu item that is on the costumer advisory category.
9. if food is not presented honestly, it must be ___ away.
10. The internal temp. for ___ is 145 degrees for 4 minutes
12. raw, unpasteurized eggs
14. a kitchen tool used for rapidly cooling hot food or liquids
15. cool TCS foods from 135 degrees to 41 degrees with ___ hours.

1. powerful refrigerator unit
3. fresh fruits and veggies
4. It is important to wash produce because it removes the dirt and ___.
6. never touch ice with your ___.
7. ___ grow well in the temperature danger zone.
11. become liquid or soft as a result of warming
13. pooled eggs should either be cooked promptly or held at 41 ___ or below.