ServSafe Crossword Review

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Across
  1. 4. Brings pathogens down to safe levels
  2. 5. Virus associated with contaminated water and food
  3. 7. Curved surface where the floor meets the wall for easy cleaning
  4. 8. Action taken when a food handler has vomiting or diarrhea
  5. 9. Action taken when a food handler has a sore throat with fever
  6. 14. Maximum time food can be in temperature danger zone during cooling total
  7. 18. Minimum internal cooking temperature for seafood
  8. 20. The space between the safe and dirty water sources necessary to prevent a cross-connection
  9. 21. Minimum internal cooking temperature for ground meat
  10. 23. Organisms that are dangerous to foods like viruses, bad bacteria, and parasites
  11. 27. Cooling step one target temperature within 2 hours
  12. 28. Used to remove mineral deposits
  13. 29. When food is labeled with a discard date
  14. 30. Practice that prevents allergen transfer
  15. 32. Practice that prevents transfer of pathogens between foods
  16. 33. Food that requires time and temperature control for safety
  17. 34. Temperature danger zone lower limit
  18. 35. Used to remove burnt on and sticky grease from equipment and pans
Down
  1. 1. Illness symptom that requires immediate exclusion from operation
  2. 2. The amount of space needed between the floor and stationary equipment
  3. 3. Yellowing of skin or eyes symptom requiring exclusion
  4. 6. Virus commonly linked to poor handwashing
  5. 10. A toxin that occurs in fish that eat algae
  6. 11. Minimum internal cooking temperature for poultry and reheated TCS food
  7. 12. Food sold unpackaged and scooped or portioned
  8. 13. Required method for ensuring thermometers are accurate
  9. 15. Storage time limit for ready to eat TCS food
  10. 16. Minimum hot holding temperature
  11. 17. Maximum cold holding temperature for TCS food
  12. 19. Food that can be eaten without further cooking
  13. 22. Maximum time to cool food from 135F to 70F
  14. 24. Type of thermometer best for thin foods
  15. 25. The only safe way to dry surfaces after washing and sanitizing
  16. 26. Contact time for quats, iodine, and hot water as a sanitizer
  17. 31. Storage method where older food is used first