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Chapter 5-The Flow of Food/Purchasing, Receiving, Storage

Horizontales
Shellfish tags should be left on the _____ selfish until eaten, cooked and/or consumed.
An example of items received with tears holes or dents that must be rejected.
Items such as meat, poultry or eggs must have one of these to make sure food is coming from an approved source.
Operations must mark TCS foods if held longer than _____________hours.
This must not be prevented in coolers or freezers by overloading or frequent opening of doors.
Food should be cooled in a container less than__________.
Maximum number of days that prepped foods can be stored at 41 degrees F or lower.
Verticales
These must be clean, unbroken and received at an air temperature of 45 degrees F or lower.
Food labels must include
Labels must indicate when the food must be sold, eaten or
Tool used to maintain good storage safety to avoid using expired and/or spoiled foods.
This are must be cool and dry and food her must be stored away from walls and least six inches off the floor.
Products that are being discarding due to damage, spoiled or stored incorrectly should be:
A method used to ensure that the oldest food is used first.
Temperatures of all wall-in and/or reach-in and/or freezers should be recorded twice daily at the beginning and _____ of day/shift.