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Do you know food safety basics?

Teacher: Monte Myrick
Across
Always check use-thru date on sanitizer test strips to ensure they are in ___ .
When testing the internal temperature of round eggs, the four ___ eggs should be probed.
Submerge ___ in ice water to check temperature is properly calibrated
Tea held in the dispenser has a holding time of ___ hours.
Verification of food safety procedures should be completed by the ___ manager once a month.
10:1 beef patties should be removed in stacks of ___ .
Completed food safety checklists must be kept for ___ days.
Down
All ___ must also be trained to recognize food safety risks & how to take immediate corrective action.
The monthly verification page for food safety procedures must be completed by the 15th of the ___ month.
The concentration of a water plus sanitizer solution can be measured with either chlorine strips or ___ test strips.
The ___ water temperature for hand washing sinks is 100 degrees.
4:1 and 10:1 beef patties should be seasoned & removed from the grill within ___ seconds.
After reporting to work, employees' first responsibility is to wash their ___
Food safety checklist must be completed in ___ every day