Chapt 8 Flow of Food

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Across
  1. 4. you need to keep these for 90 days from the sale of shellfish or fish
  2. 6. a way to make sure your thermometer is accurate
  3. 12. The cycle foods travel is called the
  4. 15. thermometer that takes temp via metal probe with sensor on the tip
  5. 16. the most important tool in monitoring foods
  6. 17. TCS foods held over ____________ must be labeled indicating when it must be sold
  7. 18. the last step in the flow of food
  8. 19. any time food is in the TDZ
  9. 20. calibrate thermometer in ice water to read 32°
Down
  1. 1. thermometers for air temp. (reach-in) must be this accurate
  2. 2. FIFO stock rotation that insures that items are rotated & older items are used first
  3. 3. food thermometer must be this accurate
  4. 5. this thermometer can show temps in dishwasher
  5. 7. purchase food from _________ reliable purveyors
  6. 8. these should happen right away when you receive a delivery
  7. 9. pathogens are easily passed this way
  8. 10. _____quality could indicate time temperature abuse
  9. 11. food kept between 70° and 125° is at risk for rapid _______ growth
  10. 13. this thermometer only takes the surface temperature
  11. 14. calibrate thermometer in boiling water to read 212°