Safety and Sanitation Crossword

2. A system used to keep food safe on its journey from the kitchen to the table.
7. A word which means healthy or clean and whole.
9. A step in the flow of food where contamination can be prevented, reduced or eliminated.
10. A procedure that means all the necessary switched on malfunctioning electrical equipment are tagged and locked from use.
15. A barrier that holds back head or facial hair to keep it from contaminating food.
17. The movement of harmful microorganisms from one place to another.
19. A special liquid that kills bacteria on your skin.
21. Products that can spoil quickly, especially if they are not stored properly.
22. A kit that has equipment which involves assisting an injured person until professional medical help can be provided.
24. The process of keeping foods warm or cold before serving them.
25. A life threatening situation that usually occurs suddenly and unexpectedly; you must know how to respond and who to contact during this time.

1. point The point at which food remaining after being eaten is disposed of properly; cleaning and sanitizing are kept actions at this point.
3. Clothing that is worn to help lower the chances of food contamination.
4. A review and inspection of all safety procedures and equipment. It should be managed by foodservice employers but carried out by foodservice workers.
5. A worker who is in direct contact with food can help prevent food borne illnesses by practicing this.
6. This happens when raw foods or the plants or animals from which they come from are exposed to harmful microorganisms.
8. A device used to check the temperatures of food.
11. An emergency care that is performed on people who are unresponsive.
12. A series of thrusts to the abdomen that can help dislodge something that is stuck in a person's airway.
13. To heat a product at high enough temperatures to kill the harmful bacteria.
14. The most common type of fire protection equipment used in foodservice operations; it is located within each work area.
16. A well vented system that helps remove excess smoke, heat and vapours.
18. An illness caused by bacteria which involves foods like poultry and poultry products, eggs, meat and meat products, fish, dairy products, protein foods and fresh produce.
20. Removing food and other soil from a surface.
23. The period of time a product can be stored and still be good to use.