Across
- 2. The skill of preparing food
- 3. Minimum internal temperature of seafood
- 5. Bacteria that releases toxins
- 8. Do not serve these to high-risk populations
- 11. The process of heating cooked food back to its proper internal temperature
- 12. The temperature a certain food must reach to be considered safe (abr.)
- 13. Ridding of surface dirt/clutter
- 14. The process of cold or frozen food being warmed up
- 15. Foods that require time-temperature control to prevent growth of toxins
Down
- 1. Can be used to thaw and heat up foods
- 4. Two or more people get the same illness from the same food
- 6. How food looks when given to consumers
- 7. When food can be restored to its safe conditions
- 9. Routine tasks performed before cooking
- 10. Ridding of germs
- 11. Reduced-oxygen packaging