Food Safety Crossword #3

ACROSS

2 It is OK to sell food ‘to-go’ (premade and packaged) as long as you have a label on the package listing ingredients and _____.

4 The best way to keep drain gnats at bay (among other things) is to keep your floors _____ and free from organic matter (food!).

5 The best way to prevent Campylobacter jejuni is to cook poultry to 165F for a minimum of 15 seconds, proper hand-washing and preventing cross- _____ of cutting boards, knives and sanitation clothes.

11 Pork chops must be cooked to an internal temperature of 145F for 15 seconds or more where as pork roasts must be reach 145F° for a minimum of _____ minutes.

12 When following proper cooling protocols you have _____ hours to take your hot product from 135F to 70F and four hours more to go from 70F to 41F.

13 HACCP plans are designed to identify and _____ potential hazards that could make your food unsafe in your preparation process.

DOWN

1 Built in 1905, _____ Amusement Park has the oldest continuously-operating roller coaster on the West Coast.

3 An employee with signs of fever, is vomiting or has diarrhea must be _____ from your food service Immediately.

4 If your facility is providing any type of food or _____ service you are required to have a grease removal device connected to the kitchen’s sewer system according to the City of Portland.

6 Seeing live cockroaches during the day in your facility is a sign of an _____.

7 A sausage made from the stomach and the intestines of pork. The sausage is dried and smoked, then boiled or steamed to finish cooking. This sausage is used regularly in Creole cooking, but it is popular in French cooking as well.

8 A classic combination of chopped onion, carrot, and celery used to flavor stocks and soups.

9 All food presented in a self-serve manner, must be protected from contamination by way of a _____ guard.

10 It is OK to prep food in your mobile unit’s warehouse space (true or false).

Answers: