Implement food safety procedures

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Across
  1. 3. Free from physical, chemical or microbial contaminants.
  2. 4. The passing of microorganisms being transferred from one place to another.
  3. 6. Actions used to exterminate pests and vermin.
  4. 7. A presence of an unintended substance or item in the food that could lead to an illness when the food is consumed.
  5. 8. An information sheet about the correct procedurces when handling chemicals or sunstances.
  6. 9. Applying chemicals or heat to destroy invisible microorganisms and bacteria.
  7. 10. One celled organisms that are too small to see.
  8. 11. 5`C to 60`C
  9. 14. The action taken when critical limit of food safety is breached.
  10. 16. Something leading to potential accident or harm to anyone.
  11. 18. Taking tempretures
Down
  1. 1. Reviewing all aspects of the food safety program.
  2. 2. Equipment and clothing items designed to protect the user.
  3. 5. A point in the food production process where loss of control may lead to unacceptable health risk.
  4. 12. Can cause food poisoning.
  5. 13. To prove that food is safe.
  6. 15. To remove any visible particles of food and other contaminants.
  7. 16. Clean and sanitary.
  8. 17. Rotate old stock and new.