Across
- 4. This FBI can be found in cattle and undercooked ground beef.
- 5. A microorganism found in shellfish from contaminated water.
- 12. The second step in the dishwashing process.
- 14. What should a food handler do next after rinsing the prep table?
- 15. This type of food is high in moisture and has low acidic levels.
- 16. Type of probe checks the temperature of liquids such as oil, soups, and sauce.
- 17. In two-stage cooling, cooked food must be cooled from 135 to 70 degrees F within how many hours?
- 18. Managers should _____________ a case of canned tomatoes with swollen ends.
- 19. The type of contaminant that cause the most FBI.
- 21. A food handler diagnosed with a FBI should be _____________ from work.
- 23. This FBI can be found in raw or undercooked pork products.
- 24. This virus has symptoms of jaundice.
- 25. Restaurant grade equipment that will come in contact with food should be certified by this organization.
Down
- 1. A safe method for thawing frozen chicken is in the _______________.
- 2. Type of probe used to monitor the temperature of a refrigerator.
- 3. An employee should check the temperature of hot TCS foods on a buffet line every _____ to four hours.
- 6. A critical control point for beef for immediate service.
- 7. Abbreviation for the Food and Drug Administration.
- 8. This FBI is found in TCS salads, picnic foods, and transferred by flies.
- 9. Pesticides sprayed near food is considered this type of contaminant.
- 10. This method is used to rotate refrigerated, frozen, and dry food during storage with the older items in the front and the newer items in the back.
- 11. A food handler cannot be around food, but can work in another area of the restaurant.
- 13. Bandages and false nails are considered this type of hazard that could contaminate food.
- 20. This type of probe checks the internal temperature of thin foods such as fish fillets.
- 22. This type of food should be cooked to 165 degrees F.