Food Safety – 4Cs Solution

1 2

P C
3

J E W E L L E R Y
T O
4

S W A S H
S
C
O
5

A P R O N
T
6 7 8

D R Y F A
9

E R C M
10

F O O D P O I S O N I N G
D O N
G K A
11

U S E B Y D A T E T
I
O
12

F R E E Z I N G
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Across

3. JEWELLERY—Remove these items whilst preparing food

4. WASH—What we do to our hands before we handle food
5. APRON—What we wear when cooking to keep germs away from our food.
6. DRY—Make sure utensils are not wet before putting away
10. FOODPOISONING—You are in danger of getting this if you do not follow food safety rules
11. USEBYDATE—If food is past this date - then throw it away
12. FREEZING—Doing this to food will stop bacterial growth

Down
1. PETS—Keep these pets away from food and food preparation areas
2. CROSSCONTAMINATION—Keep raw and cooked ingredients separate to prevent this
7. RED—The colour of the board we use to chop raw meat on
8. FRIDGE—The place we store food below 5 degrees to slow down germ activity
9. COOK—What we do to meat to kill harmful germs