puzzle

5. What comes before control in HACCP: hazard or cooking?
7. A systematic preventive approach to food safety from biological, chemical, and physical hazards.
9. I am a hidden danger caused by poor hand washing. What am I?

1. To store food at low temperatures (usuallybelow 5°C) to slow germ growth.
2. The first step for all fruits, vegetables, and hands before touching food.
3. I am the number that tells whether food is safely hot or dangerously warm. What am I?
4. Tiny microorganisms that can cause foodborne illnesses if food is mishandled.
6. I am the first step before cooking, and dirty hands can ruin me. What am I?
8. A harmful poison produced by certain bacteria that cannot always be destroyed by cooking.
10. A substance (like peanuts or shellfish) that can cause an allergic reaction.