Across
- 2. TEMPERATURE RANGE WHERE BACTERIA GROWS FAST
- 4. SMALLEST LIVING ORGANISM THAT CAN CAUSE FOOD SPOILAGE
- 6. TRANSFER OF HARMFUL BACTERIA FROM ONE FOOD TO ANOTHER
- 8. RULE FOR ROTATING STOCK; FIRST IN, FIRST OUT
- 9. ROUTINE UPKEEP OF EQUIPMENT TO ENSURE SAFETY AND EFFICIENCY
Down
- 1. SICKNESS CAUSED BY EATING CONTAMINATED FOOD
- 3. COMMON BACTERIA OFTEN FOUND IN RAW POULTRY AND EGGS
- 5. THE 'H' IN HACCP
- 6. TO REFRIGERATE FOOD QUICKLY TO PREVENT BACTERIAL GROWTH
- 7. USING HEAT OR CHEMICALS TO REDUCE PATHOGENS ON A SURFACE