Across
- 2. hazard analysis critical control point
- 6. you need this to help prevent bacteria
- 7. remove food particles from bench tops
- 8. most bacteria require this to grow
- 13. 5-60 degrees Celsius
- 14. what causes illness
- 15. must be recorded daily
- 16. how we want to keep our customers when dining
- 17. what can happen if you get food poisoning
- 18. for checking internal temperature
- 19. type of hazard
Down
- 1. used to kill bacteria
- 3. what happens when you do not clean work surfaces
- 4. change as often as you wash hands
- 5. wear on your head in the kitchen
- 9. usually over a six hour period
- 10. do this before placing in refrigerator
- 11. shouldn’t be worn while working
- 12. birds, rodents, insects
- 15. used for handling food