Culinary Arts Chapter 2

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Across
  1. 3. thermometers
  2. 4. time
  3. 5. illness
  4. 9. system
  5. 10. MONSTERS INC
  6. 11. control points
  7. 12. hygiene policies
  8. 13. limit
  9. 14. abused
  10. 17. food
  11. 18. Analysis Critical Control Point (HACCP)
  12. 19. first-out (FIFO) method
Down
  1. 1. TOM
  2. 2. food
  3. 5. outbreak
  4. 6. safety management system
  5. 7. stemmed thermometer
  6. 8. cleaning schedule
  7. 9. pest management program (IPM)
  8. 15. danger zone
  9. 16. control operator (PCO)
  10. 18. populations
  11. 19. of food