Across
- 2. Routine tasks performed before cooking
- 5. Can be used to thaw and heat up foods
- 6. Do not serve these to high-risk populations
- 11. The process of cold or frozen food being warmed up
- 12. When food can be restored to its safe conditions
- 13. Minimum internal temperature of seafood
- 14. Two or more people get the same illness from the same food
- 16. The skill of preparing food
- 17. How food looks when given to consumers
- 19. Temperatures where bacteria or pathogens can grow rapidly
- 20. Ridding of germs
Down
- 1. The process of heating cooked food back to its proper internal temperature
- 3. Bacteria is transferred from one substance to another
- 4. Bacteria that releases toxins
- 7. When food is allowed to fall into the temperature danger zone
- 8. The temperature a certain food must reach to be considered safe (abr.)
- 9. Foods that require time-temperature control to prevent growth of toxins
- 10. Includes children, elderly, and pregnant women
- 15. Reduced-oxygen packaging
- 18. Ridding of surface dirt/clutter