NRFSP Part 3

2. When cooling food, you want to reduce the temperature from 135F to 70F within _______ hours.
4. an example of time temperature abuse is inadequate _________.
6. ______ before you sanitize.
11. Store ____ away from food.
14. Food can be _______ if it is submerged under cold, running, potable (drinkable) water at 70°F or below
15. illnesses like ______must be reported if an employee is diagnosed
18. short and long term storage of canned goods, etc.
19. store food 6 inches off the ________.
20. Poached _____ must be cooked to 145F.
21. the presence of pests.

1. a period when microorganisms are inactive and do not multiply
3. non _______ is the process in which the initial heating of the food is intentionally stopped so that it may be cooked and held for complete cooking at a later time.
5. Keep the hot food _______.
6. a person who carries an illness without symptoms
7. Fried _______ must cooked to 165F.
8. the process of reducing pathogenic microorganisms to safe levels.
9. always store _____ food above raw food
10. _______is the only jewelry allowed in the kitchen
12. must be kept for 90 days
13. the _______ point method of thermometer calibration uses water at 212F.
16. Using a _______ container can help food cool down faster.
17. You must sanitize ______ contact surfaces.