Food Hygeine Certificate
- Created by: Elvie.Weaver
- Created on: 07-09-18 17:10
Y | R | F | Q | W | D | Y | T | Y | C | M | Y | P | D | U | Y | Y | W | Q | U | H |
J | V | B | Q | N | P | B | L | U | E | P | L | A | S | T | E | R | J | Q | Y | L |
J | V | V | K | H | K | K | H | L | B | I | I | N | Q | L | I | B | U | G | V | F |
A | G | G | P | K | W | C | N | W | L | B | W | K | M | S | W | B | M | G | V | G |
A | N | B | O | D | X | R | I | P | T | O | I | L | D | O | R | T | I | N | J | L |
S | I | Y | Q | S | A | S | Q | J | L | C | I | N | Q | X | T | I | D | J | A | Y |
A | T | O | V | R | O | Y | R | L | L | U | N | D | B | C | W | V | U | H | T | Q |
L | T | A | B | M | E | I | E | A | N | W | M | B | G | E | U | Y | Q | N | X | B |
A | I | Y | A | H | K | Y | M | K | M | D | L | G | R | Q | A | L | I | T | X | R |
D | F | D | A | I | R | Y | A | N | D | B | R | E | A | D | V | O | Q | N | S | O |
V | E | T | O | P | S | H | E | L | F | S | F | K | X | B | P | T | H | Y | N | K |
E | S | W | L | D | C | U | G | Y | I | Q | Q | W | S | T | F | E | L | C | W | G |
G | O | S | W | A | M | C | F | S | G | J | F | S | L | B | L | J | M | O | R | A |
E | O | I | G | W | O | M | Y | T | N | P | T | B | K | S | B | O | B | R | K | B |
T | L | C | C | O | P | L | A | S | R | L | G | N | P | V | J | O | W | C | M | B |
A | V | C | B | A | A | C | X | P | K | Q | B | M | T | W | H | B | H | S | L | E |
B | F | W | C | N | R | A | W | M | E | A | T | A | N | D | F | I | S | H | L | P |
L | K | P | A | I | G | S | A | L | M | O | N | E | L | L | A | M | I | V | B | O |
E | R | U | S | X | I | O | C | I | A | A | M | I | K | S | Y | F | C | U | F | W |
S | J | X | M | D | U | T | I | N | A | F | G | X | B | Y | D | O | N | J | E | Y |
R | G | J | T | U | H | S | A | C | E | T | V | H | U | Q | D | O | R | Y | A | C |
Clues
- What colour chopping board should you cut cooked meats and fish on? (6)
- what colour should you cover your clean cuts with? (4, 7)
- What does A stand for in HACCP? (8)
- What Does the P stand for in HACCP? (5)
- What is the food poisoning called that comes from eggs? (10)
- What should be cut on a green chopping board? (5, 10)
- What should be stored on the bottom shelf of the fridge? (3, 4, 3, 4)
- What should you cut on a white chopping bored? (5, 3, 5)
- When in the kitchen how should you wear your trousers? (5, 7)
- Where in the fridge should butters and hard cheese be stored? (3, 5)
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