Hospitality terms

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Across
  1. 3. Any source of potential damage, injury, or negative health effect.
  2. 5. Transfer of harmful bacteria from raw to ready-to-eat foods.
  3. 6. Safety device used to suppress small fires before evacuation.
  4. 8. Process of evaluating potential workplace risks and hazards.
  5. 10. Barrier protection used when handling ready-to-eat foods.
  6. 11. Category of tools that includes knives and broken glass.
  7. 12. Step following cleaning to destroy microorganisms on food-contact surfaces.
  8. 13. Microorganism that causes foodborne illness if ingested.
  9. 15. Immediate response provided for cuts, burns, or fainting incidents.
  10. 17. Essential gear like gloves, masks, or aprons that reduce exposure to hazards.
Down
  1. 1. Thermal injuries, commonly from hot oil, steam, or equipment.
  2. 2. Multiple cases of food poisoning linked to a common source.
  3. 4. Protective garment worn to reduce contamination risk from clothing.
  4. 7. Initial WHS onboarding training for new hospitality staff.
  5. 9. Critical factor in the "danger zone" concept for safe food storage.
  6. 14. Key principle involving regular handwashing and personal cleanliness.
  7. 16. Floor condition that creates a high risk for falls and injury.