| A | B |
|---|
| Cross-contamination | Caused when ready-to-eat food is improperly handled after working with raw meat |
| Time-Temperature Abuse | Allowing food to remain to long in the Temperature Danger Zone |
| Infra-red thermometer | Non-contact thermometer (good for taking regrigerator or freezer temp.) |
| Immersion Probe | Used to measure the temperature of liquids |
| Surface Probe | Used to measure flat surfaces (such as griddles) |
| Ice- Point Calibration | Method of calibrating a thermometer based on freezing point of water |
| Boiling Point Calibration | Method of calibrating a thermometer based on boiling point of water |
| Mercury Thermometer | Thermometer poses a serious danger |
| Temperature Danger Zone | 41-140 degrees |
| Penetration Probe | Used to measure inside of food (ie: middle of a turkey) |
