ServSafe Chapter 5
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ServSafe Chapter 5
25
listeria: type of bacteria that can grow better in the refrigerators
seven: how many days can you keep RTE TCS food until you should throw it out
ninety: how many days must you keep shellstock id tags on file for shellfish
discard: if you have a recall, store damaged food away from everything else &label it "Do not use, Do not ____"
fortyfive: you should store shell eggs at a temperature of _____ degrees F.
sixinches: you should store items at least __________ off the floor
originalpackaging: store single use items in ______________________
food: only store food in containers intended for __________
away: store dirty linens _________ from food
throwout: ________ food that has passed its manufacturer's use by or expiration date
earliest: store items with the _______ use by or expiration dates in front of items with later dates
readytoeatfood: this type of food should be stored at the highest point in the refrigerator
seafood: this type of food should be stored below RTE foods, but above whole cuts of beef and pork
groundmeat: this type of food should be stored below whole cuts of beef and pork, but above whole and ground poultry
wholeandgroundpoultry: this type of food should be stored on the lowest level of the refrigerator
overload: do not ________coolers or freezers, this could will prevent good airflow
label: if you take food out of its original packaging, you must _________the new container
earliestprepared: If you are combining food in a dish with different use by dates, the discard date of the dish should be based on the ___________ food
keydropdelivery:This is when the supplier is given a key to the building to make the delivery after hours
thickest: when checking the temperatures of meat, poultry, and fish, insert the probe into the ____ part of the food
between: when checking temps of vacuum packed foods, insert the probe _____ two packages
fortyone: receive cold food like milk at temperatures of ____ degrees F or lower
dampness: reject any items with leaks, _________ or water stains, b/c this means the item was wet at some point
swollen: any cans that are _______ rusted, or dented need to be rejected
documentation: if fish will be eaten raw or partially cooked, you must have __________
appearance: when checking food quality, the three categories to look at are _______, texture, and odor
ServSafe Chapter 5
Across:2. | you should store shell eggs at a temperature of _____ degrees F. | 5. | This is when the supplier is given a key to the building to make the delivery after hours | 7. | when checking the temperatures of meat, poultry, and fish, insert the probe into the ____ part of the food | 8. | this type of food should be stored below whole cuts of beef and pork, but above whole and ground poultry | 9. | do not ________coolers or freezers, this could will prevent good airflow | 10. | you should store items at least __________ off the floor | 14. | any cans that are _______ rusted, or dented need to be rejected | 18. | when checking food quality, the three categories to look at are _______, texture, and odor | 19. | how many days can you keep RTE TCS food until you should throw it out | 21. | store dirty linens _________ from food | 22. | this type of food should be stored on the lowest level of the refrigerator | 23. | type of bacteria that can grow better in the refrigerators |
| | Down:1. | if you take food out of its original packaging, you must _________the new container | 3. | receive cold food like milk at temperatures of ____ degrees F or lower | 4. | if you have a recall, store damaged food away from everything else &label it "Do not use, Do not ____" | 6. | reject any items with leaks, _________ or water stains, b/c this means the item was wet at some point | 11. | if fish will be eaten raw or partially cooked, you must have __________ | 12. | when checking temps of vacuum packed foods, insert the probe _____ two packages | 13. | store single use items in ______________________ | 15. | If you are combining food in a dish with different use by dates, the discard date of the dish should be based on the ___________ food | 16. | ________ food that has passed its manufacturer's use by or expiration date | 17. | this type of food should be stored at the highest point in the refrigerator | 20. | how many days must you keep shellstock id tags on file for shellfish | 24. | this type of food should be stored below RTE foods, but above whole cuts of beef and pork | 25. | store items with the _______ use by or expiration dates in front of items with later dates |
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© 2016
PuzzleFast.com, Noncommercial Use Only
ServSafe Chapter 5
Across:2. | you should store shell eggs at a temperature of _____ degrees F. | 5. | This is when the supplier is given a key to the building to make the delivery after hours | 7. | when checking the temperatures of meat, poultry, and fish, insert the probe into the ____ part of the food | 8. | this type of food should be stored below whole cuts of beef and pork, but above whole and ground poultry | 9. | do not ________coolers or freezers, this could will prevent good airflow | 10. | you should store items at least __________ off the floor | 14. | any cans that are _______ rusted, or dented need to be rejected | 18. | when checking food quality, the three categories to look at are _______, texture, and odor | 19. | how many days can you keep RTE TCS food until you should throw it out | 21. | store dirty linens _________ from food | 22. | this type of food should be stored on the lowest level of the refrigerator | 23. | type of bacteria that can grow better in the refrigerators |
| | Down:1. | if you take food out of its original packaging, you must _________the new container | 3. | receive cold food like milk at temperatures of ____ degrees F or lower | 4. | if you have a recall, store damaged food away from everything else &label it "Do not use, Do not ____" | 6. | reject any items with leaks, _________ or water stains, b/c this means the item was wet at some point | 11. | if fish will be eaten raw or partially cooked, you must have __________ | 12. | when checking temps of vacuum packed foods, insert the probe _____ two packages | 13. | store single use items in ______________________ | 15. | If you are combining food in a dish with different use by dates, the discard date of the dish should be based on the ___________ food | 16. | ________ food that has passed its manufacturer's use by or expiration date | 17. | this type of food should be stored at the highest point in the refrigerator | 20. | how many days must you keep shellstock id tags on file for shellfish | 24. | this type of food should be stored below RTE foods, but above whole cuts of beef and pork | 25. | store items with the _______ use by or expiration dates in front of items with later dates |
| |
© 2016
PuzzleFast.com, Noncommercial Use Only