Across
- 3. The I in YOPI
- 5. Heated to kill bacteria
- 6. shelf that you store raw meat
- 8. P.I.C stands for
- 9. The safest method of thawing food
Down
- 1. Thermometer for thick foods
- 2. Thermometer for thin foods
- 4. The P in YOPI
- 7. The first thing that an inspector looks for