FN2 Mod 4

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Across
  1. 2. when food is left in the TDZ for an extended period of time or does not reach the safe internal temperature
  2. 4. cooking is stopped, the food is cooled and held for complete cooking later
  3. 5. symptoms include: cramps, nausea, diarrhea
  4. 7. _________ producers may make you sick
  5. 12. a food that has undergone temperature treatments, processing, and/or packaging by a government inspected facility
  6. 13. measure __________ temperature of solid TCS foods
  7. 15. refrigeration, microwave, in water at >70 degrees, or during the cooking process
Down
  1. 1. the temperature at the thickest part
  2. 3. themperature measureing devices should be stored in a ______________ _______________
  3. 6. ensuring temperature measuring device had an accurate reading by testing against a known temperature
  4. 8. the type of E. Coli that may not make you sick
  5. 9. ___________ protects food from contamination
  6. 10. process should be completed at least once a day, every time a device is dropped, and after being exposed to extreme temps
  7. 11. ___________ of reheated foods that do not reach 165 degrees within 2 hours
  8. 14. ____________ protects food from contamination.