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Culinary

Across
Equipment should be ___ & sanitize first.
Is carried or transmitted to people by food.
When reheating food to an audience, you HAVE TO _____ it to 165F
ONLY use microwave if food will be ______ immediately.
The date the food spoils.
Food borne _____ occurs when an illness affects two or more people who have eaten the same food.
Transfer of a harmful substance.
Refrigerate and hold any __ produce at 41F or below
Prepare meat, poultry, and seafood away from_____.
Eggs that are cracked open and combined in a common container.
Down
The denser the food the ____ it will cool.
Must be held at an internal temperature of 41F or lower
Set time aside tell delivery person what was wrong, sign adjustment, log incident.
Apporpriate storage for food produce needed to prevent disease and cross-contamination
For off- peak hours and receive only delivery at a time.
Must be held at an internal temperature of 135F or higher.
The amount of work at a time.
Return meats poultry, and seafood immediately to the ____ or heat after use.
Throw out leftover TCS food after ___ days.
must reach an internal temperature for 165F for 15 seconds.
Protection from contamination.
Do not use _____ or cups to scoop ice.