Cross contamination

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Across
  1. 1. they are not in this temperature range, they are at risk
  2. 3. growing bacteria or harboring viruses
  3. 6. growth of microorganisms and the
  4. 11. - Any organism too small to be viewed by
  5. 13. and/or temperature control to prevent
  6. 14. danger zone-T from FATTOM= Leaving food out too long at
  7. 15. temperature can cause bacteria to grow to
  8. 16. of toxins
  9. 18. unaided eye (bacteria, viruses, some fungi)
Down
  1. 2. illness-illness caused by consuming foods that contain pathogens.
  2. 4. Disease-producing organism such as a bacteria,
  3. 5. levels that can cause illness.
  4. 7. stages to prevent and correct foodborne illnesses or contamination.
  5. 8. HOT above 135 degrees F
  6. 9. or fungi (harmful microorganisms)
  7. 10. foods-They should be kept COLD below 40 degrees F
  8. 12. control points-(Consumer control points)
  9. 17. and Temperature Controlled for Safety Foods-**TCS food(s) is any food that requires time