Time and Temperatures

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Across
  1. 2. this piece of equipment should be 41 F - 32 F
  2. 4. used to check a food's internal temperature
  3. 7. this type of cooking for pork, beef, veal, and lamb is held at 145 F and is usually done for holidays
  4. 8. every "___" hours check the temperature of food. Every two hours to leave time for corrective action
  5. 9. this piece of poultry needs to be cooked to 165 F for 15 seconds
  6. 10. when food is "___" is must be cooked to 155 F for 15 seconds
Down
  1. 1. the temperature "___" zone is between 41 F and 135 F
  2. 3. TCS food requires time and "___" control for safety
  3. 5. food held at 135 F or higher
  4. 6. this breakfast item needs to be held at 155 F
  5. 9. food held at 41 F or lower