Food Time Abuse

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Across
  1. 4. ground meat, leftovers, deer, all poultry
  2. 8. bottom of freezer
  3. 9. the reversal of the freezing process
  4. 10. ground meat, turkey, quiche
  5. 11. before use; if dropped; when going from one temperature range to another; and after a long storage time. In most applications, a thermometer should be within ±1°F or ±0.5°C when compared to the reference thermometer used for calibration.
  6. 12. fresh beef, veal, lamb, steaks, freshporks,fish and fins
Down
  1. 1. This law identified eight foods as major food: milk, eggs, fish, Crustacean shellfish, tree nuts, peanuts, wheat, and soybeans.
  2. 2. Danger Zone
  3. 3. 2nd shelf
  4. 5. a crisper
  5. 6. keeping track of cooking over an extended period of time, allowing you to walk away from the stove and tend to other tasks
  6. 7. when cooked food is left out at room temperature for too long, and the temperature of the food drops into the temperature danger zone
  7. 10. fruits and vegetables