Whole Foods Market South Weymouth Food Safety Education Month

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Across
  1. 2. Time Temperature for Safety Control foods are often called?
  2. 4. The name of the third party food safety auditing company at Whole Foods Market
  3. 6. Acronym for how we rotate product when stocking
  4. 8. A handwashing sink must always remain____
  5. 9. How many seconds you need to wash your hands
  6. 11. How long can food on the hot bar stay out before being thrown away?
  7. 12. Handwashing sinks are for ____ only!
  8. 13. Food safety at my store starts with ____
Down
  1. 1. TPHC stands for ____ as a Public Health Control
  2. 3. A bacteria from contaminated food and water causing gastrointestinal illness and fever
  3. 5. 165 degrees internal temp is required to safely cook ____
  4. 7. What shelf should raw food be stored in a shared fridge?
  5. 10. The name for the food safety empowerment team at Whole Foods Market