Across
- 3. Hygiene The habits and practices of keeping oneself clean and well-groomed to prevent the spread of germs and illness, especially important for those working in food service.
- 5. Restraint A device such as a hairnet, cap, or hat used to keep hair secured and prevent it from contaminating food during preparation.
- 6. Gloves Gloves designed for one-time use to prevent the transfer of contaminants from one surface or food item to another. They are commonly used in food preparation and should be disposed of after each use.
- 8. Food Foods that are safe to eat without any further cooking, preparation, or processing. Examples include sandwiches, salads, and pre-cooked items that require no additional handling before consumption.
Down
- 1. A material or substance that does not allow liquids or gases to pass through it, making it useful for preventing contamination in food preparation and storage.
- 2. Handler A person who directly engages in the preparation, cooking, or service of food. This includes anyone who works with food, from chefs to servers, who must maintain strict hygiene standards.
- 4. Individuals or animals that harbor a disease-causing organism and can transmit it to others, often without showing symptoms themselves.
- 7. Antiseptics Sanitizing solutions, usually alcohol-based, used to reduce the number of germs on hands. These are often used when soap and water are not available but are not a substitute for proper handwashing.