Cross Contamination

1. Important stages to prevent and correct food-borne illnesses or contamination during the flow of food
4. disease-producing organism such as a bacteria, virus, parasite, or fungi
6. The minimum criteria that must be met at each ccp throughout the flow of food
7. a condition or practice conductive to the presentation of health
8. The H in HACCP
9. the O in FATTOM
11. any organism too small to be viewed by the unaided eye
14. the second C in HACCP
16. the A in HACCP
17. the M in FATTOM

2. the first T in FATTOM
3. a state of personal neatness
5. the first C in HACCP
6. a condition of impurity resulting from the transfer of microorganisms, like bacteria
10. the second T in FATTOM
12. the F in FATTOM
13. the A in FATTOM
15. the P in HACCP