Across
- 2. the path that food takes through your operation. It begins with purchasing and ends with service
- 4. chops/steaks and roasts of beef, pork lamb and veal, also seafood cook to temperature is 145F for 15 seconds
- 6. all items not in their original container must be this
- 8. a food safety management system based on identifying significant biological, chemical or physical hazards at specific points with in a product's flow
- 10. a Contaminate of a foreign object that does NOT belong in food ie metal shavings, staples, bandage
- 11. the cook to temperature is 165F
- 15. milk, soy, eggs, wheat, fish, shellfish, peanuts, tree nuts
- 17. RTE and TCS food can be stored for only___ days
- 18. correcting the accuracy of a thermometer
- 20. illness causing mirco-organisms are frequently found on specific types of food once considered safe
- 22. brings pathogens down to safe levels
- 23. handwashing is the most important part of personal_______
- 24. the water temperature of 110F for the first sink is for what
- 25. inspects all food except meat, poultry and eggs
- 26. the number of compartments in a commercial kitchen manual dish washing set-up
- 28. this type of contact is not recommended with RTE foods
- 29. the conditions for bacteria to grow
Down
- 1. the rotation of your items in the cooler
- 3. a disease transmitted to people by food
- 5. the name of the order that raw meats should be stored in the cooler, highest cook to temperature on the bottom
- 7. time and temperature as a control for safety
- 9. the two stage _______process. 135F-70F with-in 2 hours then 70-41 in an additional 4 hours
- 12. the minimum amount of time to scrub hands with soap
- 13. 41F-135F
- 14. regulates and inspect meat, poultry and eggs
- 16. beef, pork cook to temperature is 155F for 15 seconds
- 19. the safest place to thaw foods
- 21. the process where hot food is stored at 135F and above while cold food is stored at 41F and lower
- 27. leftovers cooked to 165F for 15 seconds within a 2 hour time frame