Food Safety

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Across
  1. 3. bacteria that cause disease.
  2. 6. What is the minimum number of days that can be given to comply with a hygiene improvement notice?
  3. 7. A new food business must do this with a local authority before it opens.
  4. 8. High-risk foods are usually this.
Down
  1. 1. The type of hygiene notice served because of flaking paint or broken wall tiles.
  2. 2. What should a food business operator do with an infected food handler?
  3. 4. Poisons produced by pathogens.
  4. 5. What can be used to provide evidence of effective training?