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Chapter 4-The Flow of Food: An Introduction

Across
Should be done to insure accuracy and an ongoing regular basis.
Type of thermistor that would be used to check the internal temperature of a hamburger patty.
One way to fix food when time and temperature standards are not met.
Device attached to packaging by the supplier to record changes in abuse of food.
The mark on the stem of the bimetallic thermometer that shows the end of the temperature-sensing area.
One type of thermometer that is not appropriate for use in a restaurant of food service operation.
Down
212 degrees F.
Temperature range 41 degree F to 135 degrees where pathogens grow is called___________________.
32 degreee F
The path food takes from leaving the processor's plant to your food operation.
One tool used to avoid time-temperature abuse.
A type of thermometer that would be used to check the temperature of a large stock pot of food.
Type of thermometer that can measure the temperatures of the food and equipment surfaces without touching the surface.