Across
- 4. the process of partially cooking some or all your ingredients ahead of time.
- 7. Equipment that cools food very quickly by rapidly blowing cold air over it
- 10. Advise customers who order raw or undercooked TCS food of the increased risk of foodborne illness
- 12. Take the temperature in the ___________ part of food
- 15. TCS
- 17. physical barrier made from transparent material design to reduce exposure to airborne contaminants
- 18. Raw unpasteurized eggs that have been cracked and combined together
Down
- 1. ROP
- 2. 41 Degrees to 135 Degrees
- 3. RTE
- 5. Heat-treatment process that destroys pathogenic microorganisms in certain foods and beverages.
- 6. A footnote must state that the item is raw or undercooked, or contains raw or undercooked ingredients.
- 8. A written notice posted for the public to see
- 9. Whole eggs that are packed in cartons or in bulk
- 11. A document issued by your regulatory authority that allows a regulatory requirement to be waived or changed.
- 13. Keeping hot foods ready to serve
- 14. Also known as an ice paddle. Used to cool food quickly
- 16. A mixture of ice and water used to cool food quickly