Culinary Facts

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Across
  1. 5. -Condition of impurity transfer from one place to another
  2. 6. -pathogens need neutral or slightly acidic environments
  3. 8. -Pathogens need time to multiply
  4. 9. -Bacteria grow rapidly between 41 and 135 degree F
Down
  1. 1. -Clothes that minimize contamination
  2. 2. -Time and Temperature controlled for safety
  3. 3. -Food safety system designed to reduce & prevent Food-borne illness
  4. 4. -FOOD,TEMPERATURE, TIME,OXYGEN, and MOISTURE
  5. 7. -Pathogens need to be exposed to air
  6. 9. - Foods in to be kept out of the Temperature Danger Zone