Cross-Contamination Puzzle

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Across
  1. 2. this is called a ______ compartment sink and is used in most restaurants
  2. 5. what does FDA stand for
  3. 7. these people are also known as sanitarians
  4. 8. cooling takes ______ hours or less
  5. 9. what type of sanitizer is chlorine
  6. 11. the first step of manual dishwashing
  7. 17. 41 degrees - 135 degrees is called this
Down
  1. 1. the process of disinfecting you hands with soap and water
  2. 3. PHF- potentially ______ foods
  3. 4. the name of one of the three types of sanitizers that starts with an "i"
  4. 6. how many TCS food groups are there
  5. 8. lobster is apart of this TCS food group
  6. 10. this acronym stands for Time Temperature Control for Safety Foods
  7. 12. what is the last step in manual dishwashing
  8. 13. what word is quat short for
  9. 14. how many steps does manual handwashing take
  10. 15. reheating takes ______ hours or less
  11. 16. the term defines as: removing food and other types of soil from a surface