Prisca 1.03 vocab

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Across
  1. 4. ready to eat food, seafood, whole cuts, ground meat, whole and ground poultry
  2. 5. food takes through an establishment
  3. 8. sensing area on a bimetallic thermometer
  4. 9. measures temperature of liquids (soups, sauces, or frying oil)
  5. 12. device for reading the surface temperature of a food without touching the food; can prevent cross-contamination
  6. 13. second step in the flow of food
  7. 15. used to check the temperature inside coolers and ovens
  8. 18. storage used to hold TCS foods at an internal temperature of 41 degrees F or lower
  9. 19. physical examination to ensure product received meets all food safety standards.
  10. 20. storage use to hold food at 0 degrees F
  11. 21. device attached to food shipments that shows if the product has been time-temperature abused during shipment or storage
  12. 22. refusing to accept an item delivered based on failure to meet specific food safety requirements
  13. 23. feature on a bimetallic stemmed thermometer that allows the thermometer to be calibrated
Down
  1. 1. used to measure the temperature of flat cooking equipment, such as griddles and
  2. 2. thermometers that check food temperature through sensor on the tip of a metal probe; provide an immediate digital reading
  3. 3. measures temperature through a metal probe with a sensor toward the end; suitable for large or thick food, as well as liquids
  4. 6. first in first out, a method of stock rotation where the earliest use-by dates are stored in front of later use-by dates
  5. 7. thermometer used to check the internal temperature of food
  6. 8. indicates when the food must be sold, eaten, or thrown out and must be placed on any food held for more than 24 hours
  7. 10. used to provide important information about food items stored in foodservice
  8. 11. this may happen if food contamination is confirmed or suspected by the manufacturer
  9. 14. adjusting of a thermometer so that it gives an accurate reading
  10. 16. must accompany fresh seafood deliveries and must be kept on record for 90 days; include a sell-by or best-if-used-by date
  11. 17. storage used to hold dry and canned food at temperatures between 50°F and 70°F