Keeping Food Safe

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Across
  1. 1. Temperature danger zone
  2. 3. When two or more people get the same illness after eating the same food.
  3. 9. Cleaners, sanitizers, and machines
  4. 10. time/temp control safety.
  5. 12. key pratices for ensuring food safety
  6. 14. TCS foods
  7. 15. Pathogens transferred from one surface to another.
Down
  1. 2. A disease transmitted to people by food
  2. 4. poor personal hygiene
  3. 5. Hair, dirt, bandages
  4. 6. Pathogens, Viruses, Mold, Bacteria
  5. 7. network of cells, tissues, and organs to fight infection.
  6. 8. Challenge to food safety
  7. 11. Ready to Eat foods
  8. 13. Costs of a foodborne illness to an operation