Cross-Contamination

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Across
  1. 1. An industry-recognized food safety system designed to reduce/prevent food-borne illness
  2. 3. Foods for hot holding or service must be kept out of the danger zone
  3. 5. Food, Acidity, Temperature, Time, Oxygen, Moisture
  4. 8. Points in the flow of food that must be watched
  5. 10. 4-hours maximum time in Danger Zone
Down
  1. 2. Minimize contamination from employees and equipment
  2. 4. Hold hot foods at temperatures 135⁰F or above or Hold cold foods at temperatures 41⁰F or below
  3. 6. Can cause bacteria to grow
  4. 7. single-cell organisms that are too small to see with the naked eye
  5. 9. Fits all categories of FATTOM