Food Safety

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Across
  1. 2. Keep foods cold to slow down the spread of bacteria.
  2. 5. You should do this for at least 20 sec.
  3. 6. How you handle and maintain the condition of food to prevent illness.
  4. 8. Heating up food to eliminate bacteria.
  5. 9. 4 degrees C to 60 degrees C
  6. 10. Cold, hot, warm, cool, etc…
  7. 14. The transfer of bacteria.
  8. 15. Suffering from decay.
  9. 16. An operation to teach everybody how to prevent food poisoning.
  10. 17. To sterilize. Often with bleach and water.
  11. 19. A reaction to a substance ingested in food.
Down
  1. 1. A type of micro-organism that is the least obvious and spreads the quickest.
  2. 3. Put in food to preserve its quality.
  3. 4. A physiological response associated with a particular food.
  4. 6. Most common intolerance.
  5. 7. To isolate ingredients to prevent cross-contamination.
  6. 11. Most likely allergen to be life-threatening.
  7. 12. Illness caused by bacteria in what you eat.
  8. 13. A type of micro-organism that is visible.
  9. 18. To wash something with soap and water.