Chapter 6 Food & Kitchen Safety pages 86 - 95

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Across
  1. 2. the presence will encourage the growth of many microorganisms
  2. 3. Do not double dip when tasting food to prevent contamination with this
  3. 5. bacteria, yeasts and moulds
  4. 7. In order to kill most microorganisms, this is important to be done to cooked food at above 75 degree Celsius
  5. 11. one of the factors that microorganisms depend on to survive and grow
  6. 13. This step is important before handling any food or utensils to kill bacteria that may be in your hands
Down
  1. 1. a type of fungi
  2. 4. Storage conditions favourable to growth of microorganisms
  3. 6. can be found in sugary food such as jam and grapes
  4. 8. Food left for more than this amount of hours will get more quickly contaminated
  5. 9. At temperatures of -18 degree Celsius, bacteria is not able to do this
  6. 10. this contamination occurs when harmful microorganisms from a source are transferred to food products either by direct or indirect contact
  7. 12. You need to do this to frozen food in a refrigerator or microwave oven