Across
- 2. The temperature range between 41F and 135F in which foodborne activity can grow rapidly
- 5. When harmful bacteria transfer from one food item to another
- 9. A system designed to identify and control food safety hazards throughout food production process
- 10. limits growth of pathogens
Down
- 1. Food, Acidity, Time, Temperature,Oxygen, and Moisture
- 3. An illness that comes from consuming contaminated food, which can be caused by bacteria, viruses, or parasites
- 4. The process of cleaning and disinfecting surfaces to reduce the risk of foodborne illnesses
- 6. a control that is applied to prevent a food safety hazard
- 7. Action taken to ensure cleanliness
- 8. An approach to food safety that identifies physical, chemical, and biological hazards in the production that can cause the finished product to be unsafe