Food Safety

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Across
  1. 2. hazard analysis critical control point
  2. 6. you need this to help prevent bacteria
  3. 7. remove food particles from bench tops
  4. 8. most bacteria require this to grow
  5. 13. 5-60 degrees Celsius
  6. 14. what causes illness
  7. 15. must be recorded daily
  8. 16. how we want to keep our customers when dining
  9. 17. what can happen if you get food poisoning
  10. 18. for checking internal temperature
  11. 19. type of hazard
Down
  1. 1. used to kill bacteria
  2. 3. what happens when you do not clean work surfaces
  3. 4. change as often as you wash hands
  4. 5. wear on your head in the kitchen
  5. 9. usually over a six hour period
  6. 10. do this before placing in refrigerator
  7. 11. shouldn’t be worn while working
  8. 12. birds, rodents, insects
  9. 15. used for handling food