Servsafe Chapter 6

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Across
  1. 3. when is it acceptable to touch ice with hands or use a glass to scoop ice
  2. 8. where should an ice scoop be stored
  3. 12. cools soup very quickly
  4. 14. what temperature should pooled eggs be stored at
  5. 15. how many places should you check temperature
Down
  1. 1. what is killed during pasteurization
  2. 2. why should pasteurized eggs be used for high risk populations
  3. 4. easiest way to cool food
  4. 5. a document issued by your regulatory authority that allows a regulatory requirement to be waived or changed.
  5. 6. how should food that is going to be further cooled be stored
  6. 7. eggs that are cracked and combined in a bowl
  7. 9. what part of food should you check with a thermometer
  8. 10. where should a consumer advisory be placed on a menu
  9. 11. what kind of foods should never be served to high risk populations
  10. 13. what should be done to food that is not presented honestly