Across
- 3. Occurs when harmful things are present in food, making it unsafe to eat
- 4. daily maintance of cleanliness by practicing good sanitizing habits
- 5. The most important part of personal hygiene
- 6. the spreading of bacteria or other pathogens from one food to another
- 7. Food cooked to the wrong internal temperature and kept there for more than 4 hours
- 10. The path the food takes from purchacing to serving
Down
- 1. anyone working in a foodservice establishment; not limited to restaurants; includes food suppliers, grocery store employees, truck drivers that haul food, etc
- 2. measures temperature through a metal probe with a sensor toward the end, measures from 0-220, only one that can be calibrated, has a dimple to mark the end of the sensing area, needs accuracy within 2 degrees
- 8. A formal review or examination conducted to see weather an operation is following food safety laws
- 9. Regular adjustment to tools to keep them accurate