Across
- 2. worms and flukes you get from eating food
- 6. between 4C and 60C for food
- 7. committee in charge of safety at the workplace
- 9. most common biological cause of food borne illness
- 12. yellow sign result for DineSafe inspection
- 15. first aid treatment for anaphylaxis
- 16. a type of meat that must be cooked to 82C
Down
- 1. visible member of hotel security
- 3. defrosting food under cold running water
- 4. a method for cooling cooked food
- 5. violation of DineSafe standards
- 8. highest risk category in DineSafe
- 10. least commonly used sanitizer in food safety
- 11. a biological food contaminant
- 13. severe sensitivity to a type of food or foods
- 14. number of minutes before bacteria multiply for food between 4C and 60C