Across
- 4. 41 degrees - 135 degrees Fahrenheit
- 5. transfer of harmful bacteria
- 12. Sink 1: Wash Sink 2: Rinse Sink 3: Sanitize
- 16. Foreign objects in food
- 19. intentional misinterpretation of food
- 20. incorrect storage temp. promoting bacterial growth
- 21. not practicing proper handwashing/dirty clothing
- 22. not properly cleaning and sanitizing and sanitizing surface and equipment
- 23. The deterioration of food quality
- 24. use of dirty or unsanitary utensils and equipment
- 25. Hazards that can lead to musculoskeletal disorders
Down
- 1. Absence of clear guidance and procedures
- 2. work practice to make sure the foods you prepare dont make people sick
- 3. Conditions that can cause slips trips and falls
- 6. Illnesses caused by consuming contaminated food
- 7. Microorganisms that can cause illness such as bacteria viruses parasites.
- 8. Conditions that can lead to fires
- 9. Germs can be found in many places like jewelry, etc.
- 10. first and last chance to catch unsafe foods
- 11. storing food in conditions that promote bacteria
- 13. Excessive noise levels that can lead to hearing loss
- 14. Lack of proper training in food safety
- 15. contamination of food with chemical agents
- 17. Allergenic foods come into contact non allergenic foods
- 18. ineffective measures to control pests