Across |
2. | The 3 types of food safety hazards are chemical, biological and what? |
5. | Occupational ____________ and Health Administration (O_HA) |
7. | Do not mix this and ammonia |
9. | You should _____ your hands for 20 seconds before entering production |
13. | When you have a cut, you must wear a blue one under your glove |
14. | Thawing foods must take place in this area |
15. | Clean this up immediately to prevent a fall |
18. | Nuts are _______ and must be used and stored properly to avoid contaminating foods that do not contain nuts |
20. | Hazard Analysis ________ Control Point |
22. | You should wear personal _______ equipment when working and cleaning if needed |
23. | Use these gloves when using a knife |
24. | Following Good __________________ Practices (G__P) helps assure food safety |
27. | You must wear this when in production |
29. | Cross _________ is what happens when bacteria from one food item are transferred to another food item |
30. | Who is responsible for workplace safety? |
32. | Do not leave this open and unattened while cleaning |
34. | Know where the eye wash ________ are in each plant |
35. | Discard this where it belongs |
37. | Report these for Worker's Compensation purposes |
39. | In terms of pest control, you must report any time you see one of these |