CROSS CONTAMINATION

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Across
  1. 6. WHAT TEMPERATURE USED TO CLEAN YOUR HANDS
  2. 7. CONTROL TO PREVENT TTA
  3. 8. PERSONAL HYGIENE
  4. 10. AN ILLNESS THAT IS IN FOOD
  5. 11. PATHOGENS CAN ALSO BE REFERRED TO
  6. 12. 41 DEGREES THAN 135 DEGREES
  7. 13. IF A SANITIZER GETS IN YOUR FOOD IT'S A
  8. 14. REMOVES DIRT FROM SURFACES
  9. 15. A SURFACE THAT FOOD TOUCHES
  10. 16. IF YOU FIND BONES IN YOUR FOOD IT'S A
Down
  1. 1. IF PATHOGENS GET IN YOUR FOOD IT'S A
  2. 2. WHEN PATHOGENS ARE TRANSMITTED
  3. 3. REDUCES PATHOGENS
  4. 4. REMOVES SOAP
  5. 5. WHEN A FOODBORNE ILLNESS BREAKS OUT
  6. 9. FIRST STEP IN CLEANING