Unit 2 Comply with food and beverage safety and hygiene regulations

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Across
  1. 3. High risk foods such as salads and cut fruits.
  2. 5. Wetting fingers with __________ to pick up paper.
  3. 6. __________ cooking can also lead to contamination.
  4. 7. Smear marks on walls and ceilings made by such infestations.
  5. 9. the personal care of an individual in such ways and manner that would not bring about an infection either to him/her or to others.
  6. 11. A Demerit System introduced in 1987 to deal with infringements of public health system.
  7. 19. The spread of germs from contaminated food (usually raw) or surfaces to cooked/ready-to-eat foods.
  8. 20. A method to sell the products that arrive first in the store.
  9. 21. A system in which the oldest stock is moved to the front of shelves and new stock is added at the back.
Down
  1. 1. Number of steps in hand washing.
  2. 2. Wearing certain __________ may harbour harmful microorganisms.
  3. 4. Use __________ codes to distinguish towels for different tasks.
  4. 5. __________ near food areas which can carry bacteria directly onto the food or to another person.
  5. 8. Deals with perishable products or those with expiry dates that begin at your warehouse and ends at the store.
  6. 10. Wiping __________ can also cause the spread of bacteria.
  7. 12. A type of food that is susceptible to contamination.
  8. 13. Installing strong wire __________ at openings (e.g. windows) that may be potential entry points for pests
  9. 14. Use __________ chopping boards, knives, tongs, spoons and other utensils for cooked and uncooked food.
  10. 15. Caused by Escherichia Coli. in undercooked meat.
  11. 16. Replacing faulty refrigerator door lining can prevent such infestations.
  12. 17. Consuming these foods or beverages can cause food-borne illness.
  13. 18. FIFO and FEFO can avoid __________ stock.