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Answer:

Across
2To work with food, a _____ with a wound must
5Cut melons should be stored at what internal _____?
6What is the 3rd step in cleaning and sanitizing a cutting board?
Down
1Which probe should be used to check the temperature of a port roast?
3What is the purpose of MSDS _____?
4How long can refrigerated food that is prepped on-site be stored in a cooler?
5on-the-job training takes staff away from their ____ and this is a disadvantage
 
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