servsafe
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servsafe
11
sanitizer effectiveness: concentration, temperature, contact time, water hardness, and pH.
time temperature: most foodborne illnesses happen because TCS food has been________ _________ controlled.
cold food: should be held at 41 degrees Fahrenheit and 5 degrees Celsius.
cross contamination: can be transferred from one surface or food to another.
foodborne: diarrhea, vomiting, nausea, abdominal cramps, and jaundice are all symptoms of a__________ illness.
food quality: appearance, texture, and odor all have to do with.
thickest: when checking the temperature of food, you stick the thermometer in the________ part.
hot food: should be held at 135 degrees Fahrenheit and 57 degrees Celsius.
hand washing stations: should include hot and cold running water, soap, a way to dry hands, garbage container, and signage.
staphylococcus aures: food handlers transfer this type of bacteria to food when they touch the infected area of their bodies and then touch food without washing their hands.
bimetallic: thermometer that checks temperatures from 0 degrees Fahrenheit to 220 degrees Fahrenheit.
servsafe
Across:1. | can be transferred from one surface or food to another. | 3. | should be held at 135 degrees Fahrenheit and 57 degrees Celsius. | 6. | when checking the temperature of food, you stick the thermometer in the________ part. |
| 7. | food handlers transfer this type of bacteria to food when they touch the infected area of their bodies and then touch food without washing their hands. | 8. | should be held at 41 degrees Fahrenheit and 5 degrees Celsius. | 10. | most foodborne illnesses happen because TCS food has been________ _________ controlled. |
| | Down:2. | concentration, temperature, contact time, water hardness, and pH. | 3. | should include hot and cold running water, soap, a way to dry hands, garbage container, and signage. | 4. | diarrhea, vomiting, nausea, abdominal cramps, and jaundice are all symptoms of a__________ illness. |
| 5. | thermometer that checks temperatures from 0 degrees Fahrenheit to 220 degrees Fahrenheit. | 9. | appearance, texture, and odor all have to do with. |
| |
© 2016
PuzzleFast.com, Noncommercial Use Only
servsafe
Across:1. | can be transferred from one surface or food to another. | 3. | should be held at 135 degrees Fahrenheit and 57 degrees Celsius. | 6. | when checking the temperature of food, you stick the thermometer in the________ part. |
| 7. | food handlers transfer this type of bacteria to food when they touch the infected area of their bodies and then touch food without washing their hands. | 8. | should be held at 41 degrees Fahrenheit and 5 degrees Celsius. | 10. | most foodborne illnesses happen because TCS food has been________ _________ controlled. |
| | Down:2. | concentration, temperature, contact time, water hardness, and pH. | 3. | should include hot and cold running water, soap, a way to dry hands, garbage container, and signage. | 4. | diarrhea, vomiting, nausea, abdominal cramps, and jaundice are all symptoms of a__________ illness. |
| 5. | thermometer that checks temperatures from 0 degrees Fahrenheit to 220 degrees Fahrenheit. | 9. | appearance, texture, and odor all have to do with. |
| |
© 2016
PuzzleFast.com, Noncommercial Use Only