Food Safety 2025

Edit Answers
123456789101112131415161718192021222324
Across
  1. 4. Chill temperatures prevent bacteria from doing this
  2. 7. Immediate action if food arrives out of temp
  3. 8. Product segregation prevents this. One of the 4 C's
  4. 10. Physical, Chemical, Microbiological, Allergenic
  5. 12. CCP1
  6. 13. CCP3
  7. 16. Method used to ensure stock is rotated correctly
  8. 17. ______, Dispatch and Transport - CCP4
  9. 18. Food Poisoning, Low Dose, Campylobacter, Salmonella.
  10. 21. CCP2
  11. 22. ____, Moral and Financial - reasons to promote Food Safety.
  12. 23. Bacteria needs Time, Warmth, Food and this to multiply
Down
  1. 1. Minutes food can be left out of storage chamber
  2. 2. Vehicle Check completed by loaders and drivers
  3. 3. Government body who must be informed of enforcement visits
  4. 5. Birds, Cats and Dogs and others are classed as this
  5. 6. What you must do immediately upon finding signs of pests
  6. 9. -18.1°C to -15.1°C and 8.1°C to 5.1°C are what range
  7. 11. Cleaning equipment must be used for these types of tasks
  8. 14. People we protect by following safe food handling practices
  9. 15. Most important place to wash your hands after
  10. 18. Chemicals and Raw products must be stored _____ Ready to Eat and High Risk foods in cages and pick locations
  11. 19. Most important prevention through control of pests
  12. 20. CCP5
  13. 24. Colour of spillage Cleaning Instruction Cards