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Temperatures for Food Safety

Horizontales
To take an accurate temperature pick a thermometer with a ____ that is the correct size for the food.
This thermometer is used to measure surface temperature.
Use this acronym to remember the 6 conditions where pathogens and bacteria multiply quickly.
This thermometer measures temperature electrically through a sensor in the tip.
You can calibrate a thermometer using the ice-point or _______-point method.
If food is not held at the proper temperature, it can cause a foodborne _______.
Verticales
Keep food out of the ___________ danger zone to avoid the growth of harmful bacteria.
Always check the internal temperature with a clean and _________ thermometer.
Leftover and product previously cooled must be ________ fully before it can be served again.
The total _______ process cannot exceed 6 hours.
Harmful ________ and microorganisms can grow during the cooling process.
You can use a blast _______ to quickly cool food.