Across
- 5. cough or sneeze on food
- 6. TCS
- 7. food is not cooled correctly
- 10. system cancer or chemotherapy
- 11. illness causing pathogens are now found on food that was once safe
- 12. biological,chemical,physical
- 14. Training new staff leaves less time for ongoing food safety training.
Down
- 1. TCS
- 2. the number of guest at high risk for getting a food borne illness
- 3. food might be received from suppliers that was once considered safe.
- 4. pathogens can be transferred from one surface or food to another.
- 8. time temperature control for safety
- 9. food that can be eaten without further preparation
- 13. they are high risk population