culinary

123456789101112
Across
  1. 3. 40 degrees and 140 degrees
  2. 5. temperature control for safety foods
  3. 8. 165degrees
  4. 9. Hazard Analysis Critical Control Point
  5. 10. 145degrees
  6. 11. 160 degrees
Down
  1. 1. Critical Control Point
  2. 2. 135degrees
  3. 4. the movement of food through a kitchen from the point it is received
  4. 6. Food acidity,time,temperature,oxygen,moisture
  5. 7. foods Dairy products, animal products, plant products
  6. 12. Temperature Danger Zone