Across
- 1. pest ___ involves blocking gaps and shutting all doors and windows
- 7. dry hands and arms with ____ paper towel or hand dryer
- 9. rotating inventory to assure less waste and using foods with closer expiration dates first
- 10. ____ cutting board help prevent cross-contamination
- 12. not a safe way to thaw food
- 13. is the inner rim or a plate or the rim of a drinking glass
- 15. foods that need time and temperature control for safety
Down
- 2. how long TCS foods can stay in the danger zone
- 3. preparing food ahead of time then keeping it hot or cold
- 4. chlorine, iodine, quaternary ammonium compounds
- 5. involves using either heat or chemicals to reduce pathogens
- 6. is the route food takes from the time a kitchen receives it to the time it is served
- 8. has an internal temperatures of 155F
- 11. should be stored 6 inches from walls and floor
- 14. should be kept between 36F and 40F