Cross contamination

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Across
  1. 3. Used to prevent cross-contamination
  2. 4. Critical Control Point
  3. 7. Pathogens need this to grow
  4. 8. Critical Control Limit
  5. 10. _____ to ensure foods are a proper tempeture
Down
  1. 1. Hazard, Analysis, Critical, Control, Point
  2. 2. _____ foods for hot holding or service must be kept out of danger zone
  3. 5. Food, Acidity, Temperature, Time, Oxygen, Moisture
  4. 6. _____ food at proper tempeture
  5. 9. Time and Temtemperature Control for safety