Food Safety

5. The application of chemicals on equipment to eliminate many or all pathogenic microorganisms.
6. ____ are stored at the top according to our food storage hierarchy.
7. Insert the tip of a probe thermometer through the _____ part of the food without touching the pan or bone.
8. The process where an allergen is accidentally transferred from one substance to another.
9. The acronym used to remember the "Big 6" foodborne illnesses.
10. The presence of harmful chemicals, biological organisms, and physical objects.
11. TCS food held in the temperature danger zone can grow _____.
12. Report sightings of pests to leadership and document on the sightings log in the binder located at the ____.

1. Temperature cold food must be held to prevent pathogen growth or toxin formation.
2. Our prize for no criticals on two consecutive Steritech walks.
3. Process of displaying oldest product in front, newest product in back, to help manage inventory.
4. The safe process of bringing frozen food to proper cold holding temperatures.
7. Temperatures are taken every _____ hours to ensure product is not being held in the temperature danger zone.
9. A handwashing sink must have soap, paper towels, a trash can, and _____.
13. Date or day by which the food must be consumed, sold, or discarded. This includes but is not limited to Sell By, Use By, Best By.