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Across 3. A bacteria that can be easily transferred through cross contamination. 4. Always display and comply with safety ................. . 7. All work areas, utensils and equipment must be clean and free from .................... 8. Chef knives must always be kept clean and in good ....................... 10. Hazard Analysis ............... Control Points. 12. Hot and cold ............................ must be monitored throughout food production. 14. Must always be regarded as dangerous substances. 16. A knife that is .................. can result in injury to person using it. 17. Notify or give ................. aid assistance in the event of an accident. 18. Food must always stay out of the .............. zone (5 - 60 degrees celcius). 19. Staphylococcus can be transferred by hand to ..................... contact. 20. All ........................ equipment must be immediately reported.

Down 1. ...................... hygiene is essential to all food safety. 2. This bacteria can easily be passed on by unsafe food handling practises. 5. Used to kill micro-organisms on equipment and work surfaces. 6. Check fire ................... equipment for location and operation. 9. A complete chef uniform can provide ....................... in the hot kitchen. 11. Appropriate initial .................. must be taken to care for injured persons . 13. Any food safety or workplace safety risk is described as a ...................... 15. In an emergency everyone meets at the designated ...................... point.