Food Temperatures

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Across
  1. 2. reduces pathogens in foods to safe levels
  2. 4. foods should be cooked at least to the ____ internal temperature required
  3. 5. ____ and stuffing must cook to an internal temp of 165 degrees for 15 seconds
  4. 9. Grow at temps between 41 degrees and 135 degrees
  5. 10. _____ foods should be held at <41 degrees
  6. 13. Controlling ______ is the most important way to control growth of bacteria in food
  7. 14. The most important temperature range to remember is the Temperature ______
Down
  1. 1. Foods need time and temperature control for safety to prevent ________
  2. 3. Is an example of a TCS
  3. 4. temperature guidelines meet the ___________
  4. 6. _____ food is done by using an ice-water bath
  5. 7. need to be cooked until yolk and white are firm
  6. 8. Temperature Control for Safety Foods is also called____
  7. 11. _____ foods should be held at >135 degrees
  8. 12. _____ must cook to an internal temp of 155 degrees for 15 sec