Food Hygiene and Infection control

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Across
  1. 5. What equipment should run at temperatures of 0-5
  2. 7. Who inspects the food premises to ensure it is meeting standards(Abbreviation)
  3. 8. Who Inspects your organisation to ensure that infection control is being maintained (Abbreviation)
  4. 9. Abbreviation for personal protective equipment
  5. 10. what does bacteria need to multiply, food, warm,.... and time
  6. 12. what Act governs food hygiene
  7. 14. how many allergens are there
  8. 17. what is 0-63c known as ...... Zone
  9. 18. ..... as you go
Down
  1. 1. What equipment should run at temperatures of -18 or below
  2. 2. what legislation governs infection control (Abbreviation)
  3. 3. how is contamination transferred ..... and indirect
  4. 4. What can you check food temperatures with
  5. 6. what are meats such as burgers, sausages and meatballs known as
  6. 9. Harmful bacteria
  7. 11. How many stages of hand washing is there
  8. 13. colour of cloth that is used in the kitchen
  9. 15. How many times can you reheat food
  10. 16. What colour cloths are used to clean the bathroom areas
  11. 19. Should you wash your chicken before cooking