Food Safety

1234567891011121314151617181920212223242526
Across
  1. 2. The name of the food safety legislation in the NT ____ ___ 2004(NT) (4,3)
  2. 3. Chemical hazard
  3. 5. Formula should be addedd to cooled ____ water
  4. 7. A possible physical contaminant
  5. 8. A PHF
  6. 10. used to minimise direct handling of food
  7. 11. Can be used to store breastmilk (3,4,3)
  8. 13. must wash hands after using this
  9. 15. A food handling activity
  10. 18. a potentially life threatening, severe allergic reaction
  11. 22. Biological hazard
  12. 23. Common trigger for Anaphylaxis
  13. 24. Cause of food contamination
  14. 25. Reduces the incidence of foodborne illness in the education and care setting(4,6,7)
  15. 26. Contamination is theoccurrence of a contaminant into
Down
  1. 1. A type of food contaminant
  2. 2. A symptom of Food Poisoning
  3. 4. Chapter of the food standards code that relates to food safety
  4. 6. Poultry juices should be checked to ensure they are
  5. 9. Is a food safety and risk assessment plan
  6. 12. should be clean and sensible?
  7. 14. Food-borne illness? Food _______
  8. 15. Foods will be cooled to 5˚C or less in ___ hours
  9. 16. Food Safety Program will help keep food safe to
  10. 17. Foods kept between 5ºC and 60ºC are in the ___ ____ (6,4)
  11. 19. Staff need report if they are ___
  12. 20. PHF: Potentially ____ Foods
  13. 21. Food for Disposal should be labelled "Do not ___"