Key-Points-to-Safe-Food-Handling

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Across
  1. 3. ___ ______ Handling includes these proper hygiene and protective measures
  2. 5. Another common source of contamination
  3. 7. A feature of proper shoes worn in food areas
  4. 10. Proper________ of wounds prevents contamination
  5. 12. Another illness to avoid when working with food
  6. 14. _________ __________ can fall into food causing hazards
  7. 20. Should be kept clean trimmed and short
  8. 22. Protective clothing worn by kitchen staff
  9. 23. Microorganisms live in _____ so it should be kept clean and tied back
  10. 24. Should be comfortable non-slip closed toed and protective
  11. 25. Tracks in on clothes and shoes
  12. 26. Taking a ______ requires handwashing before returning to food
  13. 28. Wearing clean _______ prevents tracking dirt into food areas
  14. 30. Keeps feet protected from injuries
  15. 32. Hands should be rubbed for at least 15 seconds cleaning under nails
  16. 35. _______, Cough or tissue use require handwashing afterwards
  17. 36. Need proper cleaning and covering before food handling
  18. 37. Avoid working when ____ to prevent spreading to healthy people
  19. 38. Should not be worn
  20. 39. Hair must be _____ _____ to prevent contamination
  21. 40. Handling garbage requires handwashing afterwards
  22. 42. Common illness to avoid in food areas
Down
  1. 1. Handling ____ ______ requires extra hygiene measures
  2. 2. Should be worn and changed frequently to prevent contamination
  3. 4. Should be avoided or covered with gloves
  4. 6. Personal ________ important for food safety
  5. 8. Aprons and chef coats protect from spills and contamination
  6. 9. Must be done before working with food and after breaks or touching contamination
  7. 10. ______Scrapes and burns must be cleaned and covered properly
  8. 11. Present in hair and on skin that can cause illness
  9. 13. After using requires handwashing before food handling
  10. 14. Can be a source of contamination if touched before food handling
  11. 15. Frequently prevents cross contamination
  12. 16. Can contaminate if handled without proper hygiene
  13. 17. Hands should be dried well and faucet turned off with a paper towel
  14. 18. Worn to keep hair from falling into food
  15. 19. Common sense practices when working with food including bathing daily and clean fingernails
  16. 21. Used to build a good lather for proper handwashing technique
  17. 27. Soap must be thoroughly rinsed off before drying
  18. 29. A symptom that requires avoiding food handling work
  19. 31. Aprons protect food handlers from these hazards
  20. 33. Should be covered and gloves worn to prevent contamination
  21. 34. To make food unsafe by introducing harmful substances
  22. 41. Clothing Prevents machinery accidents