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