Across
- 4. a temperature ______ 5°C and 60°C
- 5. is the process where a food product becomes unsuitable to ingest by the consumer.
- 6. Thawing frozen potentially hazardous food may pose a food _____ risk
- 7. The ____ Zone
- 8. _____ food must be kept ____ solid at –15°C or cold
Down
- 1. Keep raw foods and ready-to-eat foods separate to avoid _________________
- 2. Raw food can contain?
- 3. Bain-Maries and other hot food holders are designed to keep _____ Hot