Across
- 3. Used to prevent cross-contamination
- 4. Critical Control Point
- 7. Pathogens need this to grow
- 8. Critical Control Limit
- 10. _____ to ensure foods are a proper tempeture
Down
- 1. Hazard, Analysis, Critical, Control, Point
- 2. _____ foods for hot holding or service must be kept out of danger zone
- 5. Food, Acidity, Temperature, Time, Oxygen, Moisture
- 6. _____ food at proper tempeture
- 9. Time and Temtemperature Control for safety