Culinary safety

12345678910
Across
  1. 1. relates to Safety foods
  2. 3. pathogens need this to multiply
  3. 6. measured on a scale
  4. 7. fits all categories in FATTOM
  5. 8. requires a temp of 135
  6. 10. important stage to prevent foodborne ilness
Down
  1. 2. minimum criteria a certain point needs to meet
  2. 4. the first critical control point
  3. 5. a disease producing organism
  4. 9. keep foods OUT of this