Cold Storage and Internal Cooking Temps

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Across
  1. 1. three letter abbreviation for foods that require time-temperature control to prevent growth of microorganisms.
  2. 3. foods kept at 135ºF to be ready to serve in a setting such as a buffet
  3. 5. the underwater variety of food that should be cooked to 155ºF
  4. 7. whole pieces of beef have a __________ internal cooking temperature than ground beef
  5. 8. do not __________ your fridge or the air will not move well and create warm spots
  6. 10. protect food in drawers from ______ off of other foods above
  7. 11. wipe up any _______ in your fridge immediately to prevent the transfer of bacteria
  8. 14. this item is commonly stored on the door of the fridge but should not be to make sure it is kept cold enough at all times (moooo)
  9. 15. Time temperature ___________ means allowing foods to remain in the danger zone for extended periods of time.
  10. 17. fruits and ________ should be cooked to a temperature of 135ºF if they'll be served hot
  11. 18. this tool should be used to monitor the temperature of your fridge to guarantee it is correct
  12. 19. shelf ready to eat foods should be kept on this shelf of a refrigerator.
Down
  1. 1. foods that need to be refrigerated should not be kept out of the fridge for more than
  2. 2. a type of poultry that should be cooked to 165º
  3. 4. refrigerators should be kept _________ 41ºF to keep food safe to eat
  4. 6. proper food cooking temperatures prevent foodborne ___________
  5. 9. 135ºF is the _______ temperature foods should be heated above this temperature
  6. 10. name for range of temperatures where bacteria grows best on foods.
  7. 12. reheated foods; also called ______________ should be heated to 165ºF
  8. 13. foods that will not be cooked before eating
  9. 16. foods stored on the bottom shelf of the refrigerator have the ____________ minimum internal cooking temperature.