Across
- 4. a disease-producing organism
- 5. needs to be cooked to 165 degrees
- 8. what the 1st C in HACCP stands for
- 9. what the f stands for in FATTOM
Down
- 1. what the 1st T in FATTOM stands for
- 2. what the D stands for in TDZ
- 3. How many hours can food stay out before it goes bad?
- 6. what foods such as dairy, meat, and baked potatoes need to be kept out of
- 7. TCS stands for time and tempature controlled for ____ foods
- 8. What type of food should be kept at 40 degrees or lower?