Food Safety

3. This is done to leftovers, and you must ensure this reaches 165 degrees farenheit
5. This should not be done at room temperature or under hot running water
8. A food with limited shelf life
9. illness Disease resulting from contaminated food
11. safety Preparation and storage of food to prevent foodborne illness
14. Examples include bacteria and viruses
15. The degree of heat measured in food
16. A danger or risk

1. The practice of cleanliness to prevent the spread of disease
2. The cleanliness of equipment and facilities
4. Transfer of harmful substances, such as microorganisms
6. Acronym for hazard analysis and critical control point
7. The instrument for measuring temperatures
10. zone The temperature range of 40 degrees-140 degrees where bacteria can grow rapidly
12. in First Out The method of labeling dates on food, and using the older dates first
13. Types include dry food, refrigerator and freezer