cross-contamination

12345678910
Across
  1. 3. Time and temperature contPoultryfor safety
  2. 4. A microscopic organism
  3. 5. Think about when and where safety hazards can occur
  4. 6. Hazard analyHazardtical control point
  5. 9. cook to 165 degrees
  6. 10. The movement of food in a kitchen
Down
  1. 1. 135 to 41 degrees
  2. 2. disease-producing organisms such as bacteria
  3. 7. IStagesnt stages to prevent and correct food-borne illness
  4. 8. The minimum criteria that must be met at each CCP