ServSafe Ch. 7 Service Content Review

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Across
  1. 4. ______ use holding equipment to heat/reheat foods.
  2. 8. (2words) _______ _______ off temperature control throw the food out
  3. 13. food can be served for a number of hours without ______ ___________
  4. 14. Carry glassware in this to prevent cross-contamination
  5. 16. hours Check food every _____ _____ if you want to save it
  6. 17. _________ leftovers correctly then move to hot holding for service
Down
  1. 1. If food goes above __ _______ F during holding without temperature control, then throw it out
  2. 2. action taken to recondition food and make it safe
  3. 3. use this to check a food's internal temperature
  4. 5. cold food can be held for _____ ______ without temperature control
  5. 6. keep something hot while waiting for orders from customers
  6. 7. a holding unit's temperature ______ cannot be used to determine internal temperature of foods
  7. 9. at two hours, food not up to temp can be ______
  8. 10. at four hours, _____ _____ food that is not at correct temperature
  9. 11. Don't _____ glasses to carry or place fingers inside cups
  10. 12. Store dishes, equipment etc. on ________ surfaces
  11. 15. _____ all dishes from debris or dirt getting into them in storage