Across
- 3. Time and temperature contPoultryfor safety
- 4. A microscopic organism
- 5. Think about when and where safety hazards can occur
- 6. Hazard analyHazardtical control point
- 9. cook to 165 degrees
- 10. The movement of food in a kitchen
Down
- 1. 135 to 41 degrees
- 2. disease-producing organisms such as bacteria
- 7. IStagesnt stages to prevent and correct food-borne illness
- 8. The minimum criteria that must be met at each CCP