Hygiene & Food Safety
Catering & hospitality GCSE -WJEC 2014.
- Created by: Ellie
- Created on: 27-05-14 10:38
G | T | M | U | S | S | P | K | M | I | W | T | Y | L | G | P | E | W | D | C | A |
R | H | F | S | F | T | X | H | I | C | K | U | P | I | F | C | M | V | A | E | O |
Q | W | D | E | J | S | T | I | M | L | J | O | I | T | J | Y | I | E | G | M | J |
O | X | L | B | J | E | E | R | Q | E | M | T | T | C | H | P | T | I | N | A | T |
J | A | T | Y | T | P | B | J | E | A | Q | S | S | L | A | J | G | K | W | O | I |
U | C | Y | A | C | T | U | Y | D | N | B | R | I | F | I | K | N | P | G | D | U |
N | O | O | N | A | N | W | S | S | I | O | I | N | N | R | B | I | B | P | I | E |
V | O | S | D | Y | E | J | Y | P | N | D | F | U | T | N | O | K | U | R | O | W |
B | K | R | S | T | V | O | V | D | G | L | N | S | S | E | C | O | G | L | Q | S |
S | E | A | E | E | E | V | K | T | S | D | I | E | E | T | V | O | I | U | H | K |
U | D | G | L | F | R | J | N | B | C | B | T | M | R | B | N | C | S | O | X | X |
L | F | H | L | A | P | R | A | P | H | H | S | A | X | Y | A | E | G | J | W | F |
C | O | R | B | S | V | H | H | H | E | N | R | U | E | J | E | N | U | C | V | L |
H | O | R | Y | D | X | L | D | V | D | Q | I | O | W | Y | H | R | G | N | V | W |
E | D | X | D | O | B | B | F | K | U | V | F | Q | O | U | G | F | C | N | U | V |
D | H | L | A | O | I | S | S | L | L | N | F | L | D | H | E | T | M | I | H | L |
F | X | K | T | F | Y | I | R | R | E | M | P | G | U | M | T | Y | W | T | B | X |
T | W | U | E | G | H | G | D | Q | F | M | V | P | R | B | L | W | C | S | U | Q |
H | M | Y | S | S | V | L | C | P | E | G | L | J | P | X | D | C | E | I | P | V |
W | D | X | A | J | H | M | M | W | A | C | S | J | E | Q | M | U | B | U | P | C |
D | U | C | X | H | V | W | R | W | D | B | V | C | M | T | R | B | C | T | D | B |
Clues
- employees working in a kitchen should wear what over their hair? (4, 3)
- food should be covered unless... (3, 2, 3)
- Food should be prepared as close to what as possible? (7, 4)
- having clean hands, appropriate clothing, washed & dresses cuts and being fit for work are all the things that ...(who)... has to be (9)
- laws to make sure food is safe to eat, correctly labelled and of a high quality which meets customers expectations are all part of what? (4, 6, 3)
- raw foods should be kept seperate to what? (6, 4)
- what is put in place to make sure equipment, floors and surfaces are cleaned regularly? (8, 8)
- What system is used to make sure that the oldest food is used first? (5, 2, 5, 3)
- What two things need to be checked on foods before use? (3, 2, 3, 4, 2, 5)
- Why do bins need lids? (7, 5)
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