Food Safety

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Across
  1. 3. The 3rd Part of the 4 step cleaning method
  2. 5. The first step of the 5 step hand wash method
  3. 6. who is responsible for food safety in the restaurant
  4. 8. What colour gloves are used to add shake mix
  5. 11. Apart from medical piercings with a note what visible piercings are allowed
  6. 12. The shelf eggs must be kept on with nothing else
Down
  1. 1. we prevent the spread of this by keeping things at the right temperature
  2. 2. colour of cloth used for food surfaces
  3. 4. After how many minutes should we wash our hand
  4. 7. What colour gloves are used on present and window 1
  5. 9. The third Step of the 5 step hand wash method
  6. 10. What should cloths be stored in on the shop floor