Across
- 3. Bacteria, fungi and viruses are all one of these
- 8. A symptom of food poisoning
- 10. You should never to do this to chemicals as it may change the properties
- 12. Equipment that will protect the user against health and/or safety risk at work
- 13. The piece of legislation that covers storage of chemicals
- 16. This occurs if more than 2 people have the same symptoms
- 17. These items should be put into an orange waste bag
- 18. The process used to reduce the number of micro organisms to a level that is considered safe
- 19. Best practice is to record this on products
- 20. A contaminant such as glass
- 21. Poor appetite and pain can all contribute to this illness
- 22. This always needs to be considered when receiving, preparing, storing and cooking foods
- 23. The piece of legislation that covers reporting deaths and injuries caused by workplace accidents
- 24. The only piece of jewellery that is permitted to be worn on the hands
- 26. This should be used when cleaning toilets, bathrooms and showers
- 28. Food that does not cause any harm or injury to the person eating it
Down
- 1. The best way to ensure that food is cooked to the correct temperature
- 2. This can multiply from 10,000 to 640,000 in just 90 minutes
- 4. An illness caused by eating something that is contaminated
- 5. What is the art of adding extra calories
- 6. You should always do this if you witness poor food safety/hygiene
- 7. A group of individuals, once poisoned that are of higher risk
- 9. A vital piece of protective equipment
- 11. This can be described as a slip, trip or fall
- 14. The single most important action that can be taken to prevent, control and contain the spread of infection
- 15. The guidance that should be followed when using cleaning chemicals
- 25. An event that could have caused injury but narrowly missed doing so
- 27. Class as a fluid