Food Safety

5. Biological catalysts that speed up reactions
8. An enzyme produced in the stomach of cows-used in cheese making
9. When an unwanted substance is transferred onto another
12. A type of food poisoning bacteria that can multiple at fridge temperatures-often in milk products
15. The name given to the temperature range of 5-63 deg where most bacteria can multiply
16. Boiling fruit/veg for a short time to destroy enzymes then plunging into cold water
17. Harmful bacteria which can cause food poisoning
20. The gas released when yeast ferments
21. Single celled microorganisms, some can cause food poisoning
23. A heat treatment of food that kills most bacteria
24. The loss of water soluble vitamins on exposure to heat/air
25. Food quality is best before this date but is still safe after this date
26. Foods which are ready to eat and high in moisture and protein-they easily support the growth of bacteria

1. The main cause of food poisoning in the UK
2. Chemicals added to food to increase shelf life
3. Food must be consumed by this date to prevent food poisoning
4. When yeasts reproduce by feeding on sugar
6. Fresh foods that decay rapidly
7. When food loses quality and becomes inedible
10. Meaning to kill bacteria
11. A type of food poisoning bacteria, sometimes on undercooked meat, eggs or chicken
13. A food poisoning bacteria often associated with undercooked meat
14. Means without oxygen
18. Means with oxygen
19. single celled fungi- cane be used in bread making
22. Refers to temperatures at 17 to 20 deg, also known as room temp