Culinary 3-4

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Across
  1. 1. Time
  2. 3. The minimum criteria that must be met at each CCP
  3. 5. Hazzard
  4. 7. Maintain temperature control
  5. 8. Bacteria
  6. 9. Recieve food at the proper temperature
  7. 11. Food
  8. 12. Movement of food
Down
  1. 2. Important stages to prevent food borne illness
  2. 4. Minimize bacteria growth
  3. 6. Cook foods to proper temperature
  4. 10. -Stir hot foods in an ice water bath