SITXFSA005 Use hygienic practices for food safety

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Across
  1. 3. Common bacteria linked to raw eggs.
  2. 6. Type of contamination from foreign objects like hair or glass.
  3. 8. Must be food-grade and waterproof.
  4. 9. Type of contamination caused by cleaning products.
  5. 13. Non-living pathogen spread by people.
  6. 14. Temperature range where bacteria multiply quickly.
  7. 15. A microorganism that causes illness.
  8. 17. Transfer of bacteria between surfaces or foods.
Down
  1. 1. Needs monitoring for food safety.
  2. 2. Critical step to prevent contamination.
  3. 4. Stores food at 1–5°C.
  4. 5. Can spread through poor hygiene.
  5. 7. A food safety system used to identify and control hazards.
  6. 10. Protective clothing abbreviation.
  7. 11. Should be worn to handle ready-to-eat food.
  8. 12. Bodily waste that can cause contamination.
  9. 13. Rodents or insects that contaminate food.
  10. 16. Clue
  11. 18. To reduce bacteria using chemicals or heat.