Across
- 4. KEY FACTOR IN MAINTAINING FOOD SAFETY, SPECIFICALLY FOR COLD AND HOT HOLDING
- 6. THE FIRST STEPIN THE CLEANING PROCESS, DONE WITH HOT SOAPY WATER
- 7. ZONE: THE TEMP RANGE 41F-135F WHERE PATHOGENS GROW RAPIDLY
- 11. THE THIRD STEP IN CLEANING; USING CHEMICALS OR HEAT TO KILL GERMS
- 12. KEEPING FOOD IN A SAFE, COOL, AND DRY PLACE
- 15. THE TRANSFER OF HARMFUL BACTERIA FROM ONE FOOD ITEM TO ANOTHER
- 16. TO REFRIGERATE OR FREEZE PERISHABLE FOOD PROMPTLY
Down
- 1. THE PRESENCE OF HARMFUL SUBSTANCES IN FOOD
- 2. MARKING FOOD WITH A DATE AND NAME FOR STORAGE
- 3. SINGLE-CELLED MICRO ORGANISMS THAT CAN CAUSE FOODBORNE ILLNESS
- 5. A DISEASE-PRODUCING ORGANISM
- 8. HYGIENE: KEEPING ONESELFS CLEAN, SUCH AS WASHING HANDS, TO PREVENT CONTAMINATIONG FOOD
- 9. USING HEAT OR CHEMICALS TO REDUCE PATHOGENS ON A SURFACE
- 10. FOODS THAT MUST BE KEPT REFRIGERATED, SUCH AS MEAT OR DAIRY
- 13. COACKROACHES, RODENTS, OR FLIES THAT INDICATE POOR MAINTENANCE
- 14. HAZARD ANALYSIS CRITICAL CONTROL POINT; A SYSTEMATIC APPROACH TO FOOD SAFETY