Food Safety

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Across
  1. 2. What should be in the 3rd sink of a 3 compartment sink
  2. 4. Type of probe used to measure the temp of flat cooking equipment
  3. 7. What belongs on the bottom shelf of a fridge
  4. 8. 41-135 is the temperature ___ zone
  5. 10. The act of removing food and other dirt from a surface
Down
  1. 1. Hours hot food can be held without temperature control
  2. 2. What goes in a red bucket
  3. 3. HAACP step that determines which steps are critical control points
  4. 5. Example of food allergen: tree nuts
  5. 6. What does water do at 32 degrees
  6. 9. What does water do at 212 degrees