Across
- 4. Danger Zone: Bacteria grow rapidly between 41F-135F
- 5. The practice of being clean
- 7. Pathogens need moisture to grow and multiply
- 8. Hazrd Analysis Critical Control Point that describes the food system designed to reduce food borne illnesses
Down
- 1. An acronym that describes the condition that are needed for bacteria and viruses to survive
- 2. Organism that's too small to see
- 3. Diseases-producing organism such as bacteria, viruses,and funi
- 4. Time and Temperature Controlled for Safety
- 6. The transfer of microorganisms
- 9. Stages to prevent & correct food-borne illnesses