Food Safety and Hygiene

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Across
  1. 4. Food ____
  2. 6. disposable ___ should be worn when handling food
  3. 7. Keep hot food ___ 60 C
  4. 12. ___ are natural chemicals that cause food to ripen and age, but do not cause food poisoning
  5. 15. food ___ is usually cause by bacteria
  6. 17. Separate ___ and red meat
  7. 20. Adjust the ____ so that it does not extend past the base of the saucepan
  8. 21. Place food in ___ - NOT straight onto shelves
  9. 22. Do not ___ over food
  10. 23. 'First in,First ___'
  11. 24. Do not double ___ when tasting food
  12. 26. ___ are single-cell micro organisms that reproduce by a process called 'budding'; they cause food spoilage in foods
  13. 28. Always ensure that the power is turned ___ when assembling and cleaning appliances
Down
  1. 1. Do not use an electrical appliances near ___ or a stove
  2. 2. Many bacteria need ___ for survival and in order to reproduce
  3. 3. Personal ___
  4. 5. ___ are form of fungi
  5. 8. Never ___ your finger along the cutting edge of the knife to test its sharpness
  6. 9. Make sure that food is not placed directly on the shelves: as this can be a means of Cross- ___
  7. 10. Don't unstack __ food on the top of each other
  8. 11. Divide large quantities into ___ small containers for storage
  9. 13. Store ___ in containers or wrap
  10. 14. Food ___ is the deterioration in the quality or sensory properties of food
  11. 16. ___ causes infection when food that contains live bacteria is eaten
  12. 18. Wild ___ can cause food spoilage in foods
  13. 19. Do not work with food while you are ____
  14. 25. Cover cheese and ___
  15. 26. Cool hot foods for 30 minutes ___ refrigerating
  16. 27. separate raw and ___ food