Chapter 6 Crossword

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Across
  1. 3. Foods that require time-temperature control to prevent growth of toxins
  2. 5. Can be used to thaw and heat up foods
  3. 7. Routine tasks performed before cooking
  4. 8. Do not serve these to high-risk populations
  5. 11. Two or more people get the same illness from the same food
  6. 12. Bacteria that releases toxins
  7. 13. Temperatures where bacteria or pathogens can grow rapidly
  8. 15. The skill of preparing food
  9. 16. Ridding of germs
  10. 17. The process of cold or frozen food being warmed up
  11. 18. Ridding of surface dirt/clutter
Down
  1. 1. Minimum internal temperature of seafood
  2. 2. When food can be restored to its safe conditions
  3. 4. Bacteria is transferred from one substance to another
  4. 6. How food looks when given to consumers
  5. 9. The temperature a certain food must reach to be considered safe (abr.)
  6. 10. The process of heating cooked food back to its proper internal temperature
  7. 14. Reduced-oxygen packaging