Chapter 4- The flow of food

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Across
  1. 4. Prepping ready-to-eat foods first ___________the chances of contamination.
  2. 5. To prevent cross-contamination keep ready-to-eat and _________ foods separated.
  3. 6. When checking food temperatures, put the thermometer stem into the ______________part of the food.
  4. 7. The _________ of food is the path food takes in your operation.
Down
  1. 1. The range between 41 degrees and 135 degrees in considered the ______________zone.
  2. 2. Clean and ______________ thermometers before and after each use.
  3. 3. Thermometers should be ___________regularly to keep them accurate.
  4. 6. A _______________is the most important tool you can use to prevent time-temperature abuse.