Unit 1 & 2 Follow Health,Safety & Security Procedures/ Follow Workplace Hygiene Procedures

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Across
  1. 2. The unintended presence of harmful substances or organisms in food
  2. 3. one of the Basic steps in Cleaning and Sanitizing.
  3. 6. the Public Health has put a ban on it
  4. 7. is the illness caused by eating harmful vegetables and food contaminated with bacteria
  5. 11. 4 Steps to Prevent Food Poisoning clean,cook,chill
  6. 12. is one of the health, safety and security issues that affect the tourism and hospitality industry.
  7. 17. Step by step emergency response for a potential emergency.
  8. 18. This is a type of Breach
  9. 20. deals with the protection of individuals against risks such as thieves and dishonest people, terrorists and violent and aggressive people.
  10. 21. are single-celled, or simple, organisms that are invisible to the naked eye.
  11. 22. A PPE gear for the kitchen
  12. 24. How long is a food handler permit valid for?
  13. 26. Is the second step in the cleaning process.
  14. 28. the abbreviation of this pre-eminent Government organization whose mandate is “To ensure the provision of quality health services.
  15. 30. This person is held liable for not providing the proper PPE gears.
  16. 31. this is a type of hazard
  17. 33. A way how to handle a Breach
  18. 34. this alcholic beverage can be left in a dark place with any temperature regime
  19. 35. is anyone who handles packaged or unpackaged food directly as well as the equipment and utensils used to prepare or serve food.
Down
  1. 1. is your passport for working in the food trade
  2. 4. This sector includes everything from local small B&Bs, to hotels and hostels.
  3. 5. An emergency situation in the workplace.
  4. 8. this Temperatures 4.4ºC -60ºC (40ºF-140ºF)is considered as
  5. 9. is a potentially life-threatening situation, usually occurring suddenly and unexpectedly.
  6. 10. is a condition or combination of conditions that if left uncorrected, might lead to an accident, illness, property damage.
  7. 13. is not held liable to care for themselves and others
  8. 14. one who is, exhibiting suspicious behavior.
  9. 15. Probability that a condition(s) will lead to a hazard.
  10. 16. a method for using old stock before using new stock.
  11. 19. this is a type of hazard
  12. 23. something a person or company owes, usually a sum of money.
  13. 25. identification, evaluation, and management of threat and risks arising from intentionally directed actions against people.
  14. 26. is usually caused by eating raw or undercooked meat, poultry, and eggs or by drinking unpasteurized milk.
  15. 27. A systematic approach to the identification, evaluation, and control of food safety hazards.
  16. 29. This is one of the element in the fire triangle
  17. 32. is a branch of public health aimed at improving workplace health and safety standards.