SITXFSA001 3

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Across
  1. 4. Temperatures must be high enough to kill harmful bacteria but not too high that the fabric is damaged.
  2. 8. Separate food items and avoid the danger zone wherever possible.
  3. 10. can cause food-borne illnesses
  4. 12. Minimise any adverse effects on food.
  5. 13. Ensure that you have clear product specifications and good standards for quality, as well as delivery and hygiene procedures.
Down
  1. 1. Is the act of removing dirt, food particles, grease, grime, scum, etc. from a surface.
  2. 2. Common food poisoning symptom
  3. 3. Ensure that food is stored according to requirements
  4. 5. store linen in a clean and protected storage area to avoid the chance of contamination
  5. 6. Separate and store appropriately.
  6. 7. Means that heat and/or a chemical sanitisation product is applied to kill/reduce the amount of bacteria.
  7. 9. Ensure that deliveries are systematically checked on arrival.
  8. 11. it is important to always wash your hands before handling fresh linen, as well as after handling dirty linen.