Chapter 9, 10, & 11

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Across
  1. 2. Critical control points
  2. 3. Portable facilities ranging from concession vans to elaborate feild kitchens
  3. 10. Typically operate in one location for less than 14 days Mobile Units
  4. 11. Foods that are held at 41° or lower
Down
  1. 1. When high water use in one area of an operation creates a vacuum in the plumbing system that sucks contaminants back into a water supply
  2. 4. The reverse flow of contaminants through a cross connection into drinkable water
  3. 5. A significant threat or danger to health hazards
  4. 6. Foods that are held at 135° or higher
  5. 7. The creators of the Food Code
  6. 8. Workflow,contamination, Equipment accessibilitys are all factors of
  7. 9. Hazard Analysis Critical Control Point