Across
- 1. For cooling food, cut _____ items into smaller pieces
- 4. When checking the temperature of TCS foods, take at least _____ readings in different locations
- 7. Never use a _____ to scoop ice or touch ice with hands
- 9. Cool TCS foods from 135 degrees to 41 degrees within 6 _____
- 10. Food reheated for _____ service should be heated to any temperature if it was cooked and cooled correctly
- 11. _____ eggs should either be cooked promptly or held at 41 degrees or lower
- 12. Meat, poultry, _____, and eggs are advised against offering on a children's menu if they are undercooked
- 13. When prepping food, it is important to work in small batches and return prepped food to coolers as soon as possible because it limits time-temperature _____
- 14. Food that is not presented honestly should be _____ out
Down
- 2. Consumer advisories must be included on a menu if a menu item includes _____ or undercooked food
- 3. When checking the temperature of TCS foods, reach the required _____ internal temperature
- 5. Ice scoops should be stored _____ ice machines in a clean, protected location
- 6. A _____ is a document issued by your regulatory authority that allows a regulatory requirement to be waived or changed
- 8. Salads should be stored for less than _____ days at 41 degrees or lower
- 11. Pasta, chicken, and ______ salad are examples of salads that may contain TCS foods
- 12. The total cooling process cannot take longer than _____ hours