Across
- 2. foods at different times
- 3. and clean work equipment
- 5. to the wrong temperature
- 8. to not contaminate
- 10. doesn't need much handling
- 13. doesn't need to be under cooked
- 15. the same equipment
Down
- 1. passes bacteria and diseases
- 4. or reheated incorrectly
- 6. food doesn't require much handling
- 7. grow BEST at 70-125 degrees
- 9. use dirty equipment
- 11. rid of food that has been contaminated
- 12. hands and work space
- 14. prepared food