ServSafe Review

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Across
  1. 3. One of the three contaminants that can make food unsafe
  2. 5. Cups should be stored
  3. 9. As soon as they become dirty or _______
  4. 12. The amount of time it should take to wash your hands
  5. 14. Store RTE TCS food for _______
  6. 15. Wash your hands before putting on gloves when ________ a new task
  7. 16. __________ items with dried-on food.
  8. 19. Store cold TCS food at an internal temperature of 41˚F (5˚C) or ________
  9. 20. Sneezing or coughing on the food you are prepping is an example of
  10. 21. DO NOT ________ coolers or freezers
  11. 22. In a self service area food should be under a __________
  12. 23. Cleaning _______ food and other dirt from surfaces
  13. 25. Cutting lettuce on the same cutting board as lettuce is an example of
  14. 27. NEVER use a _____ to dry items.
  15. 28. Sanitizing _______ pathogens on surfaces to safe levels
  16. 30. A TCS we discussed in class
Down
  1. 1. Cutting boards should be stored at least ____ off the floor.
  2. 2. After ______ hours of cutting constantly is when you should stop to clean and sanitize your station
  3. 4. NEVER use old ________ containers to store food
  4. 6. The only acceptable jewelry a food handler can wear in the kitchen
  5. 7. maximum
  6. 8. Receive hot TCS food at 135˚F (57˚C) or _________
  7. 9. RTE food must be date-marked if held longer than ________ hours
  8. 10. The last step in clean and sanitizing
  9. 11. What is the main risk posed by pests in the operation?
  10. 13. DON’T transfer _________ from your body to food
  11. 17. When cooling TCS food, you have _____ hours to get the food from 70F to 41F
  12. 18. NEVER serve _____ that was used to keep food or beverages cold
  13. 24. Hold utensils by the ________
  14. 26. DO NOT use bare hands to handle _______ food
  15. 27. When cooling TCS food, you have _____ hours to get the food from 135F to 70F
  16. 29. DO NOT _______ glasses when carrying them.