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Across 1. Hazards: Hair, nails, dust 6. Contains information about certain chemical/material 7. Caused by a virus; Damages liver 9. Should be worn 12. Pest Control _________: licensed to handle pesticides 13. Characterized by diarrhea and stomach ache 16. Presence of gnaw marks 17. Use ________ to get ice 18. Pathogens does not like __________ environment 19. Should not be worn 20. What must be done before and after break times?

Down 2. When vegetables come in contact with raw meat 3. Put proper _______ when transferring chemicals to new container 4. Hazards which includes polishers and detergents 5. Conditions for pathogens to grow 8. Chemicals that reduces microorganism 10. Food handlers must wash hands every _____ hours 11. High risk customer 14. Proper handling of food should be _________ away floor 15. Oversees the pest control services