Culinary Vocabulary

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Across
  1. 4. water activity
  2. 5. HACCP
  3. 6. TDZ
  4. 8. air
  5. 9. pathogens multiply
Down
  1. 1. pH scale
  2. 2. TCS
  3. 3. Disease organism
  4. 4. small bacteria
  5. 7. keep food's temperature