Across
- 2. Hazard, Analysis, Critical, Control, Points
- 3. 1 in every 4 people have _____ on their hands
- 5. Can cause a potentially fatal inflammation of the colon
- 7. Bacteria most common in chicken
- 8. Viruses, mould, bacteria and yeast are _______
- 9. Most obvious micro-orginism
- 10. Rapidly multiplies at warm temperatures
- 11. Used to produce bread and beer
- 12. Orginization that helps with food saftey
- 13. Reaction to proteins in foods
- 14. First in first out
Down
- 1. 5°-60°
- 4. When bacteria is transferd to another food
- 6. Reaction to chemicals to foods
- 14. 1 requirement for bacteria to multiply