Food Safety

2. bacteria that only grow without oxygen
4. A mnemonic for the conditions affecting the growth of bacteria: food, acid, temperature, time, oxygen, moisture
5. to apply heat or chemicals to destroy pathogens
8. poisonous substances produced by microorganisms
13. bacteria that require oxygen to grow
14. An agent that causes disease
15. invasion of the body by pathogenic microorganisms

1. a thing that is likely to cause illness or injury
3. lowering the temperature of food from 60°C to 20°C in under two hours and 20°C to 4°C in under four hours
6. The temperature in the centre of the food
7. range in which bacteria will grow the fastest: between 4°C and 60°C.
9. steps in the preparation processes where action can be taken to control a hazard
10. unwanted bacteria or substances
11. the principle of using supplies and stock in the order they were received
12. hazard analysis and critical control points