Applied nutrition and dietetics

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Across
  1. 3. When holding TCS food for service, the internal temperature must be checked at least every ____ hours.
  2. 7. bacteria, virus, fungi, parasites, toxins
  3. 10. __________ the equipment surfaces
  4. 11. Soaking items for... seconds in water at least 171˚F (77˚C) is an acceptable way to sanitize items
  5. 13. An electrical power outage is considered by local regulatory authorities to be an..health hazard
  6. 16. An electrical power outage is considered by local regulatory authorities to be an.. hazard
  7. 17. are commonly associated with seafood
  8. 18. What should people always use when washing their hands
Down
  1. 1. Make sure your thermometers are accurate by them regularly.
  2. 2. Active managerial control focuses on managing the risk factors for foodborne illness.
  3. 4. Wearing a dirty uniform or apron can ______________ food
  4. 5. You should not have... fingernails when prepping food
  5. 6. Hold cold ___ food at an internal temperature of 41˚F (5˚C) or lower.
  6. 8. Air-dry items on a clean and sanitized surface
  7. 9. Store food at least inch(es) off the floor
  8. 12. what does the H in HACCP stand for
  9. 14. Store ready-to-eat TCS food that is prepared on-site for no more than days
  10. 15. Place a probe into the part of the food.