Implement food safety procedures

4. action the action taken when critical limit of food safety is breached.
5. A point in the food production process where loss of control may lead to unacceptable health risk.
7. free from physical, chemical or microbial contaminants.
8. taking tempretures
10. can cause food poisoning.
13. An information sheet about the correct procedurces when handling chemicals or sunstances.
16. something leading to potential accident or harm to anyone.
17. rotate old stock and new.
18. protective equipment Equipment and clothing items designed to protect the user.
19. to remove any visible particles of food and other contaminants.

1. Actions used to exterminate pests and vermin.
2. the passing of microorganisms being transferred from one place to another.
3. one celled organisms that are too small to see.
6. contamination A presence of an unintended substance or item in the food that could lead to an illness when the food is consumed.
9. applying chemicals or heat to destroy invisible microorganisms and bacteria.
11. to prove that food is safe.
12. reviewing all aspects of the food safety program.
14. 5`C to 60`C
15. clean and sanitary.