Across
- 2. Food safety program developed for NASA and now used around the world.
- 4. Removes Bacteria after cleaning
- 8. These should be used when handling ready to eat foods
- 10. Ideal place to thaw food
- 12. The blue colour chopping board is used to prepare which food
- 13. Below what temperature should potentially hazardous foods be stored in the refrigerator
- 15. Done three monthly to temperature measurers
- 16. Used to measure temperatures in the kitchen
- 18. The best way to remove bacterial toxins from food before serving
- 19. Required quality of towels to dry your hand after washing them
- 21. Should not be used in the kitchen
- 24. A chemical cupboard should be well _________(10)
- 26. One of the symptoms of food poisoning
- 27. Hot food should be held above how many degrees
- 28. One way of controlling pests in your venue is to ensure that you ______(5) them out
Down
- 1. If a hair was found in food it would be this type of contamination
- 3. One of the five conditions needed for bacteria to grow
- 4. One of the commonly found cause of food poisoning
- 5. Environmental ______(5)Officers are responsible for auditing a food premises
- 6. The Statutory authority for food safety is know by which letters
- 7. Environmental Health Officers can do this to a property if they feel there is sufficient risk
- 9. One type of pest commonly found in Hospitality venues
- 11. Bacteria grow at this rate every 20 minutes
- 14. The temperature area we check to ensure that food is cooked to the required time
- 15. Food-borne illnesses are a result of this type of food
- 17. These should be covered when working in the kitchen
- 20. Removes dirt and oils from surfaces and equipment
- 22. Your Personal Protective Equipment should be this at the beginning of your shift
- 23. Chicken is cut on this colour chopping board
- 25. Floors should be cleaned this often