HACCP

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Across
  1. 5. remove visible dirt or grime
  2. 6. is a bacteria found in eggs and poultry
  3. 7. Mice, flies, cockroaches and mosquitoes are examples of ____
  4. 8. total seconds needed to properly wash hands
  5. 9. first in first out system
  6. 13. temperature D____Z___
  7. 14. prevent your bare hand from coming in contact with ready to eat food
  8. 15. Cleaning is a three step process: wash ____ sanitise
Down
  1. 1. keeping yourself clean, well groomed and healthy is called personal ______
  2. 2. transfer of bacteria from one place to another
  3. 3. The "A" in HACCP stands for
  4. 4. Hair, food packaging or a bandage are examples of ____ hazzards you can find in foods
  5. 10. is important to wash your ___ between jobs
  6. 11. an immersion probe is called a ___
  7. 12. Food officers check that food premises are ____