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Sanitation & Food Safety

Across
If your food temps between 40-140 this is called the temperature -------- zone.
This cleaning list has all equipment and ares that need to be cleaned listed
If we do not clean and sanitize our restaurants and ensure at closing all trash is removed we may have -------- that we will have to deal with.
Good personal ------- ensures that we are committed to working in a safe and sanitary environment
These types of gloves should be worn by employees when handling ready to eat foods
T or F, you should calibrate your thermometer once a week for accuracy
One of 2 types of sanitizing
Reduces the number of microorganisms
Change wet and or dry cloths every how many hours minimally
A Food ------- could cause a guest to get sick and/or die
What should you report to your manager as soon as it happens?
You should either turn off or --------- equipment before you clean it.
Down
When lifting you should keep your back straight and lift with your -----.
Food items are to be --------- before they are put away for future use.
Bucket Color for Sanitizer solution
The 2nd P in PPE stands for what?
This type of plan ensures employees either vacate or take cover pending emergency conditions.
These types of shoes are required as part of your uniform.
When working with chemicals you should wear what to protect your eyes?
When we ------ we are physically removing food particles