Across
- 2. 2015 rules supporting the Food Act
- 4. checking that critical limits are met
- 6. system for identifying and controlling food safety hazards
- 8. virus causing severe gastroenteritis
- 14. preventing insects and rodents from entering food areas
- 15. category of hazards such as bacteria viruses and moulds
- 17. removing visible dirt and food residue
- 18. substance that triggers an allergic reaction
- 19. bacteria dangerous to pregnant women
- 22. severe life‑threatening allergic reaction
- 23. device used to measure food temperature
- 24. NSW law governing food safety
- 26. bacteria linked to rice dishes
- 27. category of hazards such as foreign objects like hair glass or metal
- 28. practices that maintain cleanliness and prevent contamination
- 29. virus spread through contaminated food
Down
- 1. cleaning hands to remove germs and prevent contamination
- 3. 5°C–60°C where bacteria multiply rapidly
- 5. transfer of contaminants between foods or surfaces
- 7. bacteria commonly found in raw poultry
- 9. bacteria causing food poisoning
- 10. harmful substances entering food
- 11. individual cleanliness to prevent food contamination
- 12. reducing bacteria on surfaces to safe levels
- 13. toxin‑producing bacteria
- 16. adjusting equipment to ensure accuracy
- 20. safe removal of rubbish to prevent contamination
- 21. using older stock first
- 25. category of hazards such as cleaning agents pesticides and toxins