Cross Contamintion

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Across
  1. 6. Before, Learning, Take Away.
  2. 9. Range of temperature that is unsafe for food.
  3. 10. State of personal-neatness.
Down
  1. 1. Temperature fish needs to be cooked at.
  2. 2. The transferring of microorganisms due to impurity.
  3. 3. Keep hot foods, hot. Keep cold foods, cold.
  4. 4. Temperature chicken needs to be cooked at.
  5. 5. Conditions needed for bacteria and viruses.
  6. 7. of food Movement of food from the time it's received to the time it's disposed.
  7. 8. Prevents food borne illnesses and keeps things regulated.