Food Safety & Sanitation Crossword Puzzle

A Certified Food _____ must be on duty during all hours of operation of Food Service.
Only authorized Food Service Employees with a current Food _____ Card can be work in the kitchen.
_____ and cold water must be available for proper hand washing
Food Service employees should properly complete all required forms as a part of proper _____.
All steps of the _____ plan must be followed for food safety.
Proper _____ method should be used to lower temperature quickly when cooling foods.
Food items should be properly _____ when received, opened, or stored as a left-over.
Food _____ are provided by HS/EHS; they must be accurate;but if not they require calibration.
A Food Establishment _____ from the health department is required for operation and it must be current and valid.
Soap and disposable hand drying _____ must be available at all hand washing sinks.
Both food contact surfaces and non-contact food surfaces should be _____.
Ware-washing facilities such as a commercial dish-washing machine, and a service _____ are essential in properly washing and sanitizing dishes and other items used for food consumption.