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ServSafe Review Guide

Across
When receiving this product it needs to be received at 45 F or lower?
What are Chlorine, Iodine, and Quats?
3 Comp sink, single rack machines, & flight machines all use this to wash?
The proper cooking temperature is 145 F for this item?
This is considered to be the walk-thru or conducting a hazard _______?
To reheat, cool, and/or throw out are all parts of this step in HACCP?
You need to receive these items at 135 F or above.
When you are spot checking the entire system, what is the name of the HACCP step?
What type of meat needs to be cooked to 165 F?
At the point of preparation it is also known as critical ______ point?
Down
What is this called when food is found between 41 F - 135 F?
What is one of the top allergens handled today?
When you cool items from 135 F - 70 F within 2 hours and then 70 F - 41 F or lower within 4 hours this is called 2 _____ Cooling.
Pre-Scape, wash, rinse, sanitize, & air-dry are all parts of 5 Steps to Manual __________?
When one allergen touches another allergen, this is considered to be cross-________.
The keeping of HACCP forms is considered what?
From Top - Bottom 135 F, 145 F, 155 F, & 165 F are considered to be ________ temperatures?
Which part of the "BIG 6" is commonly associated with cruise ships?
This has 7 things to make it acceptable to use and needs to be used when changing gloves. It is actually part of a Loews MET form for training.
What is another name for flightless birds?