Cross Contamination

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Across
  1. 2. The temperature range between 41F and 135F in which foodborne activity can grow rapidly
  2. 5. When harmful bacteria transfer from one food item to another
  3. 9. A system designed to identify and control food safety hazards throughout food production process
  4. 10. limits growth of pathogens
Down
  1. 1. Food, Acidity, Time, Temperature,Oxygen, and Moisture
  2. 3. An illness that comes from consuming contaminated food, which can be caused by bacteria, viruses, or parasites
  3. 4. The process of cleaning and disinfecting surfaces to reduce the risk of foodborne illnesses
  4. 6. a control that is applied to prevent a food safety hazard
  5. 7. Action taken to ensure cleanliness
  6. 8. An approach to food safety that identifies physical, chemical, and biological hazards in the production that can cause the finished product to be unsafe