Across
- 3. the audit checklist to ensure high standards
- 5. the overall cleanliness standard
- 7. the date after which stock or food is no longer safe to use
- 8. The station where cut potatoes are fried
- 10. the zone in which food can spoil
- 15. The final step of the 3-step cleaning method
- 16. the way we get rid of old oil or waste food
- 17. (Once of the 3 C's)the way food should be stored in the chiller
Down
- 1. the first-fry of raw at 160°C
- 2. Equipment to weigh ingredients and products
- 3. what hygiene action that should be done as you work
- 4. the criteria to inspect during opening and closing
- 6. the action after scrubbing or washing, using only water
- 9. the amount in weight of one serving
- 11. the equipment used to cook the chicken and beef skewers
- 12. The colour of chopping board or knives for cooked meats
- 13. the process of sieving and cleaning oil
- 14. the stock rotation system to support food safety