Cross Contamination

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Across
  1. 4. Prevent known hazard/reduce risk
  2. 7. The temperature range where bacteria grows rapidly (41-135)
  3. 8. Food Acidity Temperature Time Oxygen Moisture
  4. 9. Hot foods held above this temperature
Down
  1. 1. illness caused by consuming food that contains a pathogen
  2. 2. Consumer control points
  3. 3. cold foods held under this temperature
  4. 5. harmful microorganism
  5. 6. organism too small to be viewed by the unaided eye
  6. 8. Hours maximum in time danger zone