FOOD SAFETY

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Across
  1. 2. TEMPERATURE RANGE WHERE BACTERIA GROWS FAST
  2. 4. SMALLEST LIVING ORGANISM THAT CAN CAUSE FOOD SPOILAGE
  3. 6. TRANSFER OF HARMFUL BACTERIA FROM ONE FOOD TO ANOTHER
  4. 8. RULE FOR ROTATING STOCK; FIRST IN, FIRST OUT
  5. 9. ROUTINE UPKEEP OF EQUIPMENT TO ENSURE SAFETY AND EFFICIENCY
Down
  1. 1. SICKNESS CAUSED BY EATING CONTAMINATED FOOD
  2. 3. COMMON BACTERIA OFTEN FOUND IN RAW POULTRY AND EGGS
  3. 5. THE 'H' IN HACCP
  4. 6. TO REFRIGERATE FOOD QUICKLY TO PREVENT BACTERIAL GROWTH
  5. 7. USING HEAT OR CHEMICALS TO REDUCE PATHOGENS ON A SURFACE