Safety and Sanitation: Sanitation

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Across
  1. 3. step three of the four steps to food safety
  2. 6. process that kills pathogens and reduces the likelihood of illness
  3. 8. temperatures in which bacteria multiplies the fastest (between 40°F-140°F)
  4. 9. step two of the four steps to food safety
  5. 11. most contaminants are living substances
  6. 13. microorganism that needs another organism to survive
  7. 14. step one of the four steps to food safety
  8. 15. when harmful bacteria from one food/surface is transferred to another food
Down
  1. 1. a disease transmitted by food
  2. 2. (poisons) produced by bacteria
  3. 4. process of killing bacteria made from fresh produce
  4. 5. most common pathogen
  5. 7. to spread
  6. 10. harmful substance introduced to food
  7. 12. step four of the four steps to food safety
  8. 13. microorganism that causes diseases