Across
- 4. Prevent known hazard/reduce risk
- 7. The temperature range where bacteria grows rapidly (41-135)
- 8. Food Acidity Temperature Time Oxygen Moisture
- 9. Hot foods held above this temperature
Down
- 1. illness caused by consuming food that contains a pathogen
- 2. Consumer control points
- 3. cold foods held under this temperature
- 5. harmful microorganism
- 6. organism too small to be viewed by the unaided eye
- 8. Hours maximum in time danger zone