Across
- 1. A food safety system used to identify and control hazards.
- 4. A microorganism that causes illness.
- 6. Type of contamination from foreign objects like hair or glass.
- 9. Transfer of bacteria between surfaces or foods.
- 13. Temperature range where bacteria multiply quickly.
- 15. To reduce bacteria using chemicals or heat.
- 16. Rodents or insects that contaminate food.
- 18. Common bacteria linked to raw eggs.
- 19. Needs monitoring for food safety.
Down
- 2. Type of contamination caused by cleaning products.
- 3. Protective clothing abbreviation.
- 5. A food safety system used to identify and control hazards.
- 7. Must be food-grade and waterproof.
- 8. Non-living pathogen spread by people.
- 10. Can spread through poor hygiene.
- 11. Bodily waste that can cause contamination.
- 12. Stores food at 1–5°C.
- 14. Critical step to prevent contamination.
- 17. Should be worn to handle ready-to-eat food.