Cross Contamination

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Across
  1. 2. acronym described the conditions that are needed for a bactira and virus to survive
  2. 4. control point Importan stages to prevent and correct the flow of food
  3. 8. 165 degreese F
  4. 9. of food The movment of food threw the kitchen from the point it is recived to the time it is disposed of
Down
  1. 1. control limit minimum criteria that must be met at each cc
  2. 3. Hazard,Analysis,Critical,Control,Point
  3. 5. stands for time and temputer controlled for safety
  4. 6. hazards Think about when and where saftey hazards can occur
  5. 7. Meat 160 degreese F
  6. 8. Disease-producing organism such as a bactira virus