FCS Week 4

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Across
  1. 4. The range of temperatures at which most bacteria multiply
  2. 5. Letting microorganisms from one food get into
  3. 7. The act of providing food and beverages to customers
  4. 8. following practices that help prevent food-borne illness
  5. 9. Keeping work areas from dirt or bacteria.
  6. 10. plan, design, or arrangement of objects and spaces in a room.
Down
  1. 1. to create dishes for consumption.
  2. 2. Foods that can become unsafe or spoil quickly
  3. 3. Sickness caused by eating contaminated food
  4. 6. The process of selecting, cleaning, cooking, and arranging