Across
- 1. Temperature danger zone
- 3. When two or more people get the same illness after eating the same food.
- 9. Cleaners, sanitizers, and machines
- 10. time/temp control safety.
- 12. key pratices for ensuring food safety
- 14. TCS foods
- 15. Pathogens transferred from one surface to another.
Down
- 2. A disease transmitted to people by food
- 4. poor personal hygiene
- 5. Hair, dirt, bandages
- 6. Pathogens, Viruses, Mold, Bacteria
- 7. network of cells, tissues, and organs to fight infection.
- 8. Challenge to food safety
- 11. Ready to Eat foods
- 13. Costs of a foodborne illness to an operation