World Food Safety Day

4. We must strive to be "___ ready everyday" to meet our regulatory, customer and corporate requirements
8. If I pickup up garbage from the floor, I should ___ my gloves
9. People at higher risk of food borne illness include young, old, ___, immuno-comprimised
10. These should be kept short and unpainted at work
11. Wash your hands for ___ seconds
14. Pathogen linked to raw eggs
15. If storage rooms are too wet, this can grow here
16. Bacteria grow rapidly in the danger ___

1. Milk, eggs and yogurt should be stored in the ___
2. Hygiene related to yourself
3. Another word for germs
5. Wash your hands with warm water and ___
6. A factor bacteria need to help them grow
7. We must ____ hazards to the safety or quality of our product when we see them.
11. Don't leave food out for more than ___ hours
12. Food Safety is ___ responsibility
13. Program that is used to systematically identify hazards, and implement controls