Cross Contamination

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Across
  1. 3. when something becomes infected with bacteria it becomes blank.
  2. 5. a very important step to keeping foods safe
  3. 6. something that must be done before and after working with the food.
  4. 8. harmful bacteria typically from poultry.
  5. 9. Wide spread of foodborne illness.
  6. 10. another common food-borne illness.
Down
  1. 1. the number of hours max allowed in the temperature danger zone.
  2. 2. Where/how to put away the food.
  3. 4. the number one most important thing in the kitchen.
  4. 7. the -blank- danger zone.