Food Safety Intro to Culinary Training
Across
- 4. associated with improperly canned goods
- 5. how long should you wash your hands
- 7. never thaw food in
- 8. a way to prevent cross-contamination
- 11. you should never thaw food on the
- 13. associated with ground beef
- 15. an approach to keeping food safe and prevent a food borne illness
- 17. process of decay in food
- 18. associated with poultry and undercooked eggs
- 19. along with viruses cause the most food borne illnesses
Down
- 1. make sure it is the right internal temperature
- 2. needs to be cooked to 165
- 3. tiny living creatures like bacteria and viruses
- 6. needs to be cooked to 145
- 9. disease causing microorganisms
- 10. hours never leave food out long than
- 11. cool food quickly
- 12. need to be reheated to 165
- 14. wash your hands, work area and utensils
- 15. bacteria like to eat protein and carbohydrate rich
- 16. we need to keep TCS foods out of the