Across
- 1. relates to Safety foods
- 3. pathogens need this to multiply
- 6. measured on a scale
- 7. fits all categories in FATTOM
- 8. requires a temp of 135
- 10. important stage to prevent foodborne ilness
Down
- 2. minimum criteria a certain point needs to meet
- 4. the first critical control point
- 5. a disease producing organism
- 9. keep foods OUT of this