CIS Day 2

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Across
  1. 3. Bacteria, fungi and viruses are all one of these
  2. 8. A symptom of food poisoning
  3. 10. You should never to do this to chemicals as it may change the properties
  4. 12. Equipment that will protect the user against health and/or safety risk at work
  5. 13. The piece of legislation that covers storage of chemicals
  6. 16. This occurs if more than 2 people have the same symptoms
  7. 17. These items should be put into an orange waste bag
  8. 18. The process used to reduce the number of micro organisms to a level that is considered safe
  9. 19. Best practice is to record this on products
  10. 20. A contaminant such as glass
  11. 21. Poor appetite and pain can all contribute to this illness
  12. 22. This always needs to be considered when receiving, preparing, storing and cooking foods
  13. 23. The piece of legislation that covers reporting deaths and injuries caused by workplace accidents
  14. 24. The only piece of jewellery that is permitted to be worn on the hands
  15. 26. This should be used when cleaning toilets, bathrooms and showers
  16. 28. Food that does not cause any harm or injury to the person eating it
Down
  1. 1. The best way to ensure that food is cooked to the correct temperature
  2. 2. This can multiply from 10,000 to 640,000 in just 90 minutes
  3. 4. An illness caused by eating something that is contaminated
  4. 5. What is the art of adding extra calories
  5. 6. You should always do this if you witness poor food safety/hygiene
  6. 7. A group of individuals, once poisoned that are of higher risk
  7. 9. A vital piece of protective equipment
  8. 11. This can be described as a slip, trip or fall
  9. 14. The single most important action that can be taken to prevent, control and contain the spread of infection
  10. 15. The guidance that should be followed when using cleaning chemicals
  11. 25. An event that could have caused injury but narrowly missed doing so
  12. 27. Class as a fluid