Microbiology and Foodborne Illness

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Across
  1. 1. needs to live in host organisim to grow
  2. 4. comes from raw undercooked meats (shiga toxin-producing)
  3. 5. minimum hours of annual training requirement for food employees
  4. 6. form is used to document food safety training(4061/1)
  5. 8. the "C" stands for what is TCS
  6. 9. living single celled organism
Down
  1. 1. abbreviation for the person responsible for food safety in a facility
  2. 2. characteristic of a TCS food
  3. 3. minimum number of people required to define a foodborne illness outbreak?
  4. 5. federal Food Code document that provides recommended food safety guidance
  5. 7. type of microorganism