Food hygiene and safety

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Across
  1. 3. Chopping board used for raw meat
  2. 5. The temperature range where bacteria multiply quickly
  3. 8. Temperatures bacteria like
  4. 10. A danger or risk
  5. 11. These should be covered when doing a practical
  6. 12. Always wipe these up
  7. 14. These are tiny single-cell microorganisms
  8. 15. This food does not freeze well
  9. 16. You should never leave a knife in here
  10. 17. Water should be this when washing dishes
  11. 18. Use these to take hot things out of the oven
  12. 19. Make sure your area is this at the end of a practical
Down
  1. 1. Chopping board used for vegetables
  2. 2. The temperature of this should be between -18 degreesC
  3. 4. the presence in food of harmful chemicals and microorganisms which can cause illness
  4. 6. Ensure all food is labelled and ......
  5. 7. Use this to dry your hands
  6. 9. The temperature of this should be between 0-5 degreesC
  7. 11. Used on surfaces to kill bacteria
  8. 13. Use this to dry your dishes