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Food Safety and Sanitation

Across
How often should the food processor bowl be washed
Where to find the proper portion size of the food items to be served
The cycle of the dish machine that must be 180 degrees or higher
How many days can left-overs be kept
How many days can leftover mechanically altered foods be saved
FIFO stands for_____
Food should not be placed on the steamtable more than ______minutes prior to the start of service
How long should an item be submerged in the sanitizing sink containing sanitizing water _________
Placing hot food in a shallow pan and placing the pan on ice is one type of a ________ process
Food that is passed the manufacturer's use by date or expiration date must be _______
This piece of equipment should be drained and cleaned after each meal
When checking the temperature of the food, you stick the thermometer in the ______part
How long do you leave the test strip in the sanitizer water when testing
Process that all service ware and small wares must go thru after being washed and before storing
Food thermometers should be stored clean, sanitized and in a _______
Down
This process takes 40-60 seconds
How many days can left-over diced chicken, pulled pork and lasagna be saved
Equipment to be utilized when serving food at all times
Eating utensils should be stored with handles ___
After an item is opened it needs to be _______
Foods that require to be held at 135 degrees or higher
Required to be worn to cover facial hair
Type of sanitizer
Foods that require to be held at 41 degrees or below
When should leftover cooked eggs and omelets be discarded
Food Temperatures are to be checked and recorded at the_____and again throughout service
Gloves are for _____use only
Shell eggs must be ______
Thermometers should be placed in the ______part of the refrigerator/freezer
Items must be stored at least _____inches off the floor
Pot and Pans should be stored clean, dry and ______
Appearance, taste and texture all have to do with food______
An item removed from its original container/packaging must be put in a clean, tightly sealed container that is clearly dated and _________
A document that provides a list of ingredients,, amounts and directions to prepare