Across
- 2. levels
- 6. micro-organisms to an acceptable level
- 9. at an unsafe level in the danger zone
- 11. not need oxygen
Down
- 1. days allowed to sell product
- 3. or adjusting the accuracy of a thermometer
- 4. amount of seconds to wash hands before preparing food
- 5. hands prevents this
- 6. flow of water
- 7. are check how often
- 8. seperating raw from cooked food
- 10. waste