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ServSafe

Across
All food and supplies should be kept at least ____inches off the floor.
_____ should be removed before using the restroom.
3 Contaminants are biological, chemical and
All food transferred to another container or package must include the _____ name.
A service sink is the same as a ____ sink
Hold hot food at 135 degrees for higher and ____ food at 41 degrees or lower
3 types of chemical sanitizers are _____, iodine and quaternary compounds (quat)
Shell eggs and ____ are received at 45 degrees.
______ in a cooler must be at 41 degrees or below
Cold food without temperature control can be held for ____ hours if it does not exceed 70 degrees.
The temperature____zone is between 41 and 135 degrees.
If there are ice crystals or frozen liquids on food or packaging it should be ____.
Thermometers used to measure the temperature of food must be accurate within ____ degrees.
When thawing food under running water it should be at ____ degrees or lower.
Floor mounted equipment must be at least 6 inches from the floor and tabletop equipment with legs must be at least____inches.
All equipment and utensils must be washed, rinsed and sanitized at least every____ hours.
PCO - pest _____ operator
Hands must be washed _____ putting on gloves.
Down
Scrape, wash, rinse, sanitize and
All containers must be leakproof, pestproof and _____
____ connection is a physical link between safe water and dirty water.
The "H" in SSSEHN
The requirements at a handwashing station are hot and cold running water, soap, a way to dry hands, garbage container and a ____
The minimum internal temperature for ____ is 165 degrees.
A _____ is needed if you plan to prep food by curing food or offering live shellfish from a display tank.
Reduces pathogens on a surface to safe levels.
Removes food and other dirt from surfaces
Deny pests of food, water and
Cooking food in a ______ must be cooked to 165 degrees.
Whole cuts of beef and pork and _____ minimum internal temperature is 145 degrees.
All food must be purchased from an _____ reputable supplier
The water temperature at the three-compartment sink must be at _____110 degrees
Food requiring time and temperature control for safety
A consumer advisory is needed for ____ or undercooked food such as meat, eggs or seafood.
A foodborne illness is considered an outbreak when____or more people have the same symptoms from eating the same food
The food _____ program should deal with the points in your operation where food is at risk.
In the dishwasher, hot water sanitizing - the final rinse must be a minimum of 180 degrees. True or false
Issues the food code
Water is applied to hands before soap in the handwashing process. True or False
Use separate equipment for raw and ready-to-eat ____.