Across
- 3. 40 degrees and 140 degrees
- 5. temperature control for safety foods
- 8. 165degrees
- 9. Hazard Analysis Critical Control Point
- 10. 145degrees
- 11. 160 degrees
Down
- 1. Critical Control Point
- 2. 135degrees
- 4. the movement of food through a kitchen from the point it is received
- 6. Food acidity,time,temperature,oxygen,moisture
- 7. foods Dairy products, animal products, plant products
- 12. Temperature Danger Zone